Combine the balsamic vinegar, the water, the black pepper, and thinly sliced garlic in a saucepan. Bring to a boil.
Recipes
Mushroom adobo
Ingredients
- 850 g sliced mushrooms
- 350 ml Borges balsamic vinegar of Modena
- 250 ml water
- Black pepper corns
- 2 cloves of garlic
- 2 bay leaves
- ½ lime
- Salt
- 500 ml Borges extra virgin olive oil
- 2 glass jars, to hold 500 ml each
Step by step
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Step 1
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Step 2
Add the mushrooms in batches and cook for about 10 minutes. Add salt to taste.
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Step 3
Drain the mushrooms well and divide them between the two glass jars (half and half).
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Step 4
Strain the cooking liquid (to remove the garlic and pepper corns) and pour it over the mushrooms in both jars to cover completely.
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Step 5
Insert a bay leaf into each jar along with some finely sliced lime zest.
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Step 6
Cover the contents of the jars with the extra virgin olive oil and let them sit for a minimum of 3 days before eating. The mushrooms can be stored for up to 3 months and served either hot or cold.
