Mushroom antipasti recipe: how to save veg heading for the bin
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.
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.