Ingredients:

• 2 cups – water
• 1 tsp – salt
• 1 – pound button Mushrooms
• 1/2 cup – white wine Vinegar
• 1 tsp – coriander seeds, ground
• 1 – Bay Leaf
• Pinch of Sugar
• 1/4 tsp – Cinnamon
• 1/4 tsp – black pepper
• 1 – Clove garlic, peeled and sliced

Method:

1. Bring the water and salt to a boil.
2. Drop the mushrooms in for 1 minute.
3. Drain the mushrooms, reserving 1/2 cup of the blanching liquid.
4. Bring the vinegar, blanching liquid and all the spices up to a boil.
5. Add the mushrooms and bring back up to a boil.
6. Turn the heat to a simmer and cook gently for 5 minutes.
7. Let it cool in the liquid and drain before serving.
8. You can store these mushrooms with the marinade in the refrigerator for over a week.

Recipe courtesy of Sify Bawarchi