Italian Mushrooms in Vinegar Funghi Al Salamoia
Transport your taste buds straight to the heart of Italy with *Funghi al Salamoia*, or Italian Mushrooms in Vinegar. This vibrant antipasto recipe combines tender button mushrooms with the tangy zest of white wine vinegar, aromatic garlic, earthy bay leaves, and a hint of heat from optional chili flakes. Marinated in silky olive oil and fresh parsley, these mushrooms are irresistibly flavorful after just 24 hours in the fridge. Perfect served with crusty bread or as part of a sophisticated antipasto platter, this make-ahead dish is ideal for entertaining or adding Italian flair to any meal. Simple to prepare yet decadent in flavor, *Funghi al Salamoia* will quickly become a staple in your appetizer repertoire.
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Recipe Information
Ingredients
- 500 grams Button mushrooms
- 250 ml White wine vinegar
- 500 ml Water
- 3 whole Garlic cloves
- 2 whole Bay leaves
- 10 grams Fresh parsley
- 1 teaspoon Salt
- 1 teaspoon Black peppercorns
- 50 ml Olive oil
- 0.5 teaspoon Chili flakes (optional)
Instructions
Clean the mushrooms by brushing off any dirt or wiping with a damp cloth. Trim the stems if necessary, but keep the mushrooms whole.
In a large pot, combine the water, white wine vinegar, salt, garlic cloves, bay leaves, and black peppercorns. Bring the mixture to a boil over medium heat.
Add the cleaned mushrooms to the boiling liquid. Lower the heat to a simmer and cook the mushrooms for 10 minutes, or until they are tender but still firm to the touch.
Drain the mushrooms using a colander and discard the cooking liquid, garlic cloves, and bay leaves. Allow the mushrooms to cool for about 10 minutes.
Transfer the cooled mushrooms to a clean sterilized jar or an airtight container. Add the fresh parsley, chili flakes (if using), and pour olive oil over the mushrooms until they are completely covered.
Seal the jar or container and refrigerate for at least 24 hours to allow the flavors to meld. The mushrooms can be stored in the refrigerator for up to 7 days.
Serve the mushrooms on their own, with crusty bread, or as part of an antipasto platter. Drizzle with extra olive oil if desired.
Nutrition Facts
Calories |
98 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 4.0 g | 1% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 292 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
