1 cup (250ml) white wine
1 cup (250ml) white wine vinegar
1 cup (250ml) water
3 cloves garlic, squashed with the back of a knife
2 tbsp NOMU One For All Grinder
2 NOMU Cook’s Collection whole bay leaves
1 punnet baby button mushrooms
1 punnet button mushrooms, stems removed and cut in half
1 punnet oyster mushrooms, carefully torn in half
1 punnet porcini mushrooms, sliced in half
NOMU Sea Salt and Black Pepper
15g parsley, finely chopped
2 lemons, zested into long strands
NOMU Extra Virgin Olive Oil, to cover
Combine the white wine, vinegar and water in a deep saucepan. Add the garlic, One for All and bay leaves. Bring to a boil and reduce the heat to
a gentle simmer. Add the baby button mushrooms and simmer until al dente. Remove the mushrooms with a slotted spoon and place in a colander to cool.
Repeat the process with the other mushrooms, cooking them separately as they will all require different cooking times.
When the mushrooms have cooled down completely, gently mix them all together and add the chopped parsley and lemon zest. Season with Sea Salt and Black Pepper to taste and dress with glugs of Olive Oil.
Tip: These can be stored in a sterilised jar in the refrigerator for 1 week. Be sure to cover completely with Olive Oil.
1 cup (250ml) white wine
1 cup (250ml) white wine vinegar
1 cup (250ml) water
3 cloves garlic, squashed with the back of a knife
2 tbsp NOMU One For All Grinder
2 NOMU Cook’s Collection whole bay leaves
1 punnet baby button mushrooms
1 punnet button mushrooms, stems removed and cut in half
1 punnet oyster mushrooms, carefully torn in half
1 punnet porcini mushrooms, sliced in half
NOMU Sea Salt and Black Pepper
15g parsley, finely chopped
2 lemons, zested into long strands
NOMU Extra Virgin Olive Oil, to cover
Combine the white wine, vinegar and water in a deep saucepan. Add the garlic, One for All and bay leaves. Bring to a boil and reduce the heat to
a gentle simmer. Add the baby button mushrooms and simmer until al dente. Remove the mushrooms with a slotted spoon and place in a colander to cool.
Repeat the process with the other mushrooms, cooking them separately as they will all require different cooking times.
When the mushrooms have cooled down completely, gently mix them all together and add the chopped parsley and lemon zest. Season with Sea Salt and Black Pepper to taste and dress with glugs of Olive Oil.
Tip: These can be stored in a sterilised jar in the refrigerator for 1 week. Be sure to cover completely with Olive Oil.
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Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…
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