Yields ±1 litre
30 ml (2 T) parsley, freshly chopped
600 g white mushrooms
200 ml brown vinegar
125 ml (½ cup) sunflower oil
60 ml (¼ cup) water
45 g (¼ cup) Huletts Treacle Sugar
5 ml (1 t) salt
5 ml (1 t) dried origanum
5 black peppercorns
5 ml (1 t) basil, freshly chopped
1 garlic clove, crushed
5 ml (1 t) root ginger, freshly chopped
15 ml (1 T) Maizena, mixed to a paste with a little water
125 ml (½ cup) red, yellow or green pepper, finely chopped
3 small onions, peeled and sliced
- Wipe the mushrooms with a damp cloth and cut off the stems.
- Heat the rest of the ingredients in a medium sized pot until boiling. Add mushrooms and cover with a lid. Leave to simmer for 5 minutes.
- Remove pot from stove and leave mushrooms to cool in the marinade. Remove the garlic clove and discard.
- Spoon the mushrooms into a jar and fill the jar with the marinade. Leave in refrigerator for 3 days before serving.