On Aug 24, 1:22 am, "Giusi" > wrote:
> "Deidzoeb" > ha scritto nel messaggionews:1187930276.869646.36530@z24g2000prh. googlegroups.com...http://www.hostropolis.com/april/mp3..._Mushrooms.mp3
>
>
>
> > You start with some unspecified amount of mushrooms (which should have
> > clued me in that his recipe wasn't very precise). You soak them in one
> > cup white wine and one cup wine vinegar, covered and refrigerated for
> > an hour or overnight. Then he says you toss it with these other
> > ingredients, blah blah, pack the mushrooms tightly into jars and
> > drizzle with 1 cup olive oil, or enough to barely cover.
>
> > So my question is, are we supposed to take the mushrooms out of the
> > white wine and vinegar when you toss them with other ingredients,
> > leaving the mushrooms floating only in oil at the end of the process?
> > Or are the ingredients "tossed" in with the mushrooms and the wine and
> > vinegar, so that they are finally resting in a mixture of wine and
> > vinegar and olive oil?
> > Deidzoeb
>
> Yes, drain them. This is standard for what is called sott'olio pickling.
> The acidification is essential to prevent botulism, but once the vegetable
> has been acidified you remove the acid.
> --
> Food and fashionhttp://www.judithgreenwood.com

Great, thanks! I'll try it tonight.