marinated mushrooms

Combine the white wine, vinegar and water in a deep saucepan. Add the garlic, One for All and bay leaves. Bring to the boil and reduce the heat to a gentle simmer. Add the baby button mushrooms and simmer until al dente.

Remove the mushrooms with a slotted spoon and place in a colander to cool.

Repeat the process with the other mushrooms cooking them separately as they will all require different cooking times.

When the mushrooms have cooled down completely, gently mix them all

together and add the chopped parsley and lemon zest, season with salt and

pepper to taste and add glugs of extra virgin olive oil.

TIP: These can be stored in a sterilised jar in the refrigerator for 1 week.

Be sure to cover with olive oil.

Ingredients

• 250 ml white wine
• 250 ml white wine vinegar
• 250 ml water
• 2 bay leaves
• 2 tbsp NoMU One for All
• 3 garlic cloves, squashed with
• the back of a knife
• 1 punnet baby button mushrooms
• 1 punnet button mushrooms,
• stems removed and cut in half
• 1 punnet oyster mushrooms,
• carefully torn in half
• 1 punnet porcini mushrooms, sliced in half
• NoMU Just Salt
• NoMU Just Pepper
• 150 g parsley, finely chopped
• Zest of 2 lemons, long strands
• Extra-virgin olive oil to cover