Marinated Mushrooms

1 pound {454 g}

mushrooms

2 TBL {27 g}

extra-virgin olive oil

2 TBL {30 g}

white wine vinegar

{3 g} 1

clove garlic, finely chopped

1/4

medium red onion, finely chopped

2 tsp {2.5 g}

finely chopped fresh oregano

2 TBL {7.5 g}

finely chopped fresh flat-leaf parsley

1/4 tsp {1.5 g}

fine sea salt

1/2 tsp {2.5 g}

whole black peppercorns, cracked

1/2 tsp {0.9 g}

coriander seeds

Method: Clean mushrooms and remove stems. Simmer mushroom caps in salted water 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add red onion, oil, vinegar, oregano, parsley, garlic, peppercorns, coriander and salt. Stir to combine. Taste and adjust seasoning, if needed. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

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