Mushroom antipasti recipe: how to save veg heading for the bin
I try to make the most of all my food and hate waste, so I had to think of something to do with these mushrooms which were really on their last legs
These mushrooms were desperate for a revival and heading for the bin, so in order to get another four or five days out of them, I quickly cooked them in this way so that over the next few days we can eat them as a nibble with a drink or with some kind of toasted bread one rainy evening this week.
Method
First, brush off any soil with a pastry brush, then boil them for four minutes, drain and put into a mixing bowl.
Add ¼ cup of olive oil, 2 tablespoons of cider vinegar, bay leaves, a small chopped red onion, salt and pepper, and stir well.
Put into an airtight jar and allow to cool. Store in the fridge to eat within five days.
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Comments (4)
Awesome recipe. I envy your creativity in this field! 😆
Thanks isn’t it amazing just how many things you can do with basic ingredients.
Of course it is!
I sort of have this idea that the current state of economic activity will lead us back to the thrifty 1980s or 1950s.
Every one that I know is looking for small cost trimming ideas.