Can you fix Vincent Price's Pickled Mushrooms recipe?
 

Vincent Price and his wife put out some cookbooks, and at some point,
he made audio recordings of a few recipes. I want to try this one for
pickled mushrooms, but there's an important detail that he omits about
halfway through:
http://www.hostropolis.com/april/mp3..._Mushrooms.mp3

You start with some unspecified amount of mushrooms (which should have
clued me in that his recipe wasn't very precise). You soak them in one
cup white wine and one cup wine vinegar, covered and refrigerated for
an hour or overnight. Then he says you toss it with these other
ingredients, blah blah, pack the mushrooms tightly into jars and
drizzle with 1 cup olive oil, or enough to barely cover.

So my question is, are we supposed to take the mushrooms out of the
white wine and vinegar when you toss them with other ingredients,
leaving the mushrooms floating only in oil at the end of the process?
Or are the ingredients "tossed" in with the mushrooms and the wine and
vinegar, so that they are finally resting in a mixture of wine and
vinegar and olive oil?

I've looked up other pickled mushroom and marinated mushroom recipes
online, but I can't find any similar. Others usually involve cooking
the ingredients, or soaking all the ingredients at the same time. Are
there any knowledgable cooks reading this who could advise which way
would make sense? (A) with the wine & vinegar drained off or (B) wine
& vinegar retained for the whole process?

(I realize this recipe won't pickle the heck out of them like a truly
cooked and canned process would do, so they might last a week or so.
But I'd like to try the authentic Vincent Price recipe once, if we can
reconstruct it.)

Thanks!
Deidzoeb

Can you fix Vincent Price's Pickled Mushrooms recipe?
 

"Deidzoeb" > ha scritto nel messaggio
ups.com...
http://www.hostropolis.com/april/mp3..._Mushrooms.mp3
>
> You start with some unspecified amount of mushrooms (which should have
> clued me in that his recipe wasn't very precise). You soak them in one
> cup white wine and one cup wine vinegar, covered and refrigerated for
> an hour or overnight. Then he says you toss it with these other
> ingredients, blah blah, pack the mushrooms tightly into jars and
> drizzle with 1 cup olive oil, or enough to barely cover.
>
> So my question is, are we supposed to take the mushrooms out of the
> white wine and vinegar when you toss them with other ingredients,
> leaving the mushrooms floating only in oil at the end of the process?
> Or are the ingredients "tossed" in with the mushrooms and the wine and
> vinegar, so that they are finally resting in a mixture of wine and
> vinegar and olive oil?
> Deidzoeb

Yes, drain them. This is standard for what is called sott'olio pickling.
The acidification is essential to prevent botulism, but once the vegetable
has been acidified you remove the acid.
--
Food and fashion
http://www.judithgreenwood.com

>

Can you fix Vincent Price's Pickled Mushrooms recipe?
 

On Aug 24, 1:22 am, "Giusi" > wrote:
> "Deidzoeb" > ha scritto nel messaggionews:1187930276.869646.36530@z24g2000prh. googlegroups.com...http://www.hostropolis.com/april/mp3..._Mushrooms.mp3
>
>
>
> > You start with some unspecified amount of mushrooms (which should have
> > clued me in that his recipe wasn't very precise). You soak them in one
> > cup white wine and one cup wine vinegar, covered and refrigerated for
> > an hour or overnight. Then he says you toss it with these other
> > ingredients, blah blah, pack the mushrooms tightly into jars and
> > drizzle with 1 cup olive oil, or enough to barely cover.
>
> > So my question is, are we supposed to take the mushrooms out of the
> > white wine and vinegar when you toss them with other ingredients,
> > leaving the mushrooms floating only in oil at the end of the process?
> > Or are the ingredients "tossed" in with the mushrooms and the wine and
> > vinegar, so that they are finally resting in a mixture of wine and
> > vinegar and olive oil?
> > Deidzoeb
>
> Yes, drain them. This is standard for what is called sott'olio pickling.
> The acidification is essential to prevent botulism, but once the vegetable
> has been acidified you remove the acid.
> --
> Food and fashionhttp://www.judithgreenwood.com

Great, thanks! I'll try it tonight.