Servings | Prep Time | Cook Time | Passive Time |
4 - 6people | 20minutes | 20minutes |
Ingredients
Servings: people
Units:
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Instructions
- For the mushrooms: Combine the water, oil, vinegar, garlic, bay leaves, cloves, peppercorns, salt and sugar in a large saute pan over medium-high heat; once the mixture comes to a boil, cook for 5 minutes, stirring occasionally. Stir in the mushrooms; once the mixture is boiling again, cook for 2 minutes. Transfer to a heatproof container; cool, then cover and refrigerate overnight.
- Drain and discard the marinade from the mushrooms. Cut the mushrooms into very small dice.
- For the caviar: Heat the oil in a large skillet over medium heat. Once the oil shimmers, stir in the onion until coated, then cook for about 8 minutes, until it is translucent. Stir in the diced mushrooms; cook for about 10 minutes, then add the garlic. Season lightly with salt and pepper. Transfer to a serving bowl; garnish with the diced olives and red bell pepper.
- Serve with toasted pita, black bread or toast triangles.