Chef Choquette Pickled Mushroom Salad

February 28, 2009

Pickled Mushroom Salad

1.5 cup white wine vinegar

.25 cup sugar

1 TBS of sea salt

.25 cup mix of thyme, savory oregano and sage

1 cup of your favourite mushrooms

4 heads of endive
Coarsely grated Parmesan Cheese

In a sauce pan combine the vinegar, sugar and salt with 1.5 cup of water. Bring to a simmer until the salt and sugar has dissolved. Add the herbs and steep off the heat for few minutes. Add the mushrooms and return to a simmer for 25 minutes. Let cool and cover.
Mix together mushrooms and endives with olive oil and add the parmesan cheese on top and serve.


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