How about a different pickle to accompany an informal meeting? Innovate!

Pickles are pickled vegetables in vinegar. Preserving produces lactic fermentation of the food, it is a natural fermentation from the vegetable itself.


  • ½ kg of mushrooms
  • ¼ cup (tea) lemon juice
  • 1 cup red wine vinegar
  • 2 cups (tea) olive oil
  • ½ cup chopped parsley
  • 4 cloves of garlic, chopped
  • 1 medium onion chopped
  • 2 teaspoons mustard powder
  • 2 teaspoons crushed oregano
  • 1 teaspoon of salt
  • 2 teaspoons crushed tarragon
  • ½ teaspoon black pepper

Preparation Mode

  1. Clean, dry and cut the ends of the mushroom stems. Set them aside.
  2. Place the lemon juice, vinegar, olive oil, parsley, garlic and onion in a glass jar with a screw cap and shake well.
  3. Add the remaining ingredients, cover and shake again.
  4. In a bowl, place the mushrooms, add the garlic vine, cover and let rest at room temperature for 6 hours.
  5. Refrigerate for about 24 hours.

Mom Tips

This pickle can be kept for up to 3 weeks.

Serve as an appetizer. It can also be used to decorate ready-made dishes.


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