Ingredients
2 large bay leaves
1 tablespoon peppercorns
1 teaspoon mustard seeds (1/3 palmful)
4 cloves garlic
1 Fresno chili pepper
1 small red onion, chopped
A generous handful of flat leaf parsley
A few sprigs of fresh thyme
1/2 cup white wine vinegar
1/4 cup sugar
1 tablespoon sea salt
1 pound very small button mushrooms
1/4 cup extra virgin olive oil (EVOO)
Directions
Add the bay leaves, peppercorns, mustard seeds, garlic, chili pepper, onion, parsley and thyme to a food processor and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Add the paste and simmer for 1-2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep for 1 minute. Stir and drizzle with EVOO.