How to make it

  • Makes 1 pint.
  • Put the shiitake mushrooms into a bowl and pour boiling water over them. Let them soak for 5 minutes, and then drain them (Save the liquid to add to the soup).
  • In a skillet, heat 2 tbs olive oil. Add the shiitake and button mushrooms and saute them over medium-low heat until the mushrooms are tender about 15 minutes. Transfer the mushrooms to a bowl.
  • In a small nonreactive saucepan, simmer the garlic, shallots, and vinegar. Add the herbs, bay leaf, salt, and remaining olive oil, and heat the mixture briefly. Pour mixture over mushrooms and toss.
  • Pack the mushrooms and liquid in a pint jar. Cap the jar, and let cool. Store the mushrooms in the refrigerator for about 1 week before eating them. Refrigerated, they will keep for several weeks. Bring to room temperature before serving.

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  • ladychablis 9 years ago
    I grow all those herbs.....this sounds great!
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