You will use this recipe for marinated mushrooms over and over again. It can be served as tapas dish for when you are having afternoon drinks or as a component of a larger antipasto plate. It is best prepared a day or two ahead. You can keep a jar in the fridge for a few weeks, then you have something to offer guests who drop in for a glass of wine.

Ingredients

• 1 kg mushrooms, halved or quartered if large
• 150ml olive oil
• 250 ml red wine vinegar
• 1 bay leaf
• 2 cloves garlic, peeled and lightly crushed
• 1 sprig of thyme, or you can use 1/2 teaspoon of dried thyme
• 1 pinch spice seeds, cumin, coriander or cardamom or black pepper
• Piece of lemon rind

Method

Wipe the mushrooms if necessary. Never wash them. If they are larger than a walnut you can halve or quarter them. Pack them tightly into a screw top jar.

Heat remaining ingredients gently in a saucepan. Simmer gently for 10 minutes. Pour the mixture over the mushrooms and fill the jar with extra vinegar if necessary. It may take a few minutes for the air bubbles to be eliminated. Cover tightly.

Leave at room temperature for a day or two, then serve or refrigerate until you are ready to use. they will keep in the fridge for a few weeks.

Serve in a bowl with toothpicks, or as part of a platter with other tapas.

Variations

You can vary this recipe by using different flavourings. Sometimes I add a whole red chili, or a piece of peeled ginger.

You can also use different herbs such as rosemary or oregano, and different seeds like allspice, fenugreek or mustard seeds.

Wine Suggestion

Think Spanish. A crisp Albarino would go well if you would like a white wine. A young Tempranillo (joven style) if you would prefer a red. You could also consider a cool fino sherry.