Ingredients
- 200g button mushrooms
- 200g Swiss brown mushrooms, halved
Marinade
- 2 cups (500ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- ¼ cup (60ml) red wine vinegar
- 4 cloves garlic, sliced thinly
- 1 tablespoon Italian seasoning
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 sprigs rosemary
- 3 sprigs flat-leaf parsley
- 1 long red chilli, halved lengthways
- 1 teaspoon sea salt flakes
Method
- To make the marinade, place extra virgin olive oil and remaining ingredients in a 3.7-litre (15-cup) slow cooker; stir to combine.
- Add mushrooms to marinade and stir to coat. Cook on LOW for 1 hour or until mushrooms are slightly tender but not soft (see tip). Turn off cooker. Remove lid and cool mushrooms in marinating oil.
- Spoon mushrooms into sterilised jars and pour over the marinating oil to cover; seal. Label and date jars.
Tip:Mushrooms need to be cooked on LOW to achieve the optimum result. This recipe is cooked in a slow cooker, it would also work well cooked in a cast iron casserole over low heat; cooking time may need to be adjusted.
Mushrooms will keep in the marinating oil in the fridge for up to 2 weeks.
Recipe by The Australian Women’s Weekly.
Year Round Slow Cooker, available where all good books are sold and at awwcookbooks.com.au
Photography Cath Muscat Styling Kate Brown
