Gastroplod

No, that’s not a random collection of vowels and consonants: while meandering along the vegetable aisle in Waitrose I spied these exotic Buna shimeji, also known as Brown Beech mushrooms, at a delightfully exotic discount. Nothing boosts my culinary confidence like finding a food bargain, and with the summery weather in mind I fancied trying them as an antipasto: turns out it’s the easiest thing in the world and to have such a luxurious treat on hand makes me want to dance a little jig.

Mushroom antipasto, or funghi sott’olio*

• 2 packs Buna Shimeji mushrooms
• 100 ml white wine vinegar plus 200 ml water
• tablespoon sea salt
• 1 clove garlic, sliced fine
• 1 chilli (fresh or dried – whatever you have to hand)
• 2 bay leaves, a sprig of thyme
• olive oil to cover

First cut away the solid base holding them together, then break off the individual mushrooms with your fingers; rinse and drain.  Bring the vinegar and water to boil in a non-reactive pan, add the salt, garlic, chilli (crumbled or sliced or not – depending on your tastebuds and your chilli!), bay leaves and thyme, then tip in the mushrooms.  Simmer gently for about 5 minutes.  Test one for texture after just a couple of minutes as they shouldn’t overcook; al dente, per favore.

Drain and spread them out to dry on a clean tea towel, giving it a little shake every now and then to coax things along, but don’t squeeze or press.  Tip them with the flavourings into a sterilised jar which they just about fill and cover with a little olive oil (*sott’olio is Italian for “under oil”).  Keep in the fridge and serve at room temperature with a scattering of parsley – if you have it – and good crusty bread: I wouldn’t expect these to keep more than a week, but they’ll be finished long before that, no doubt.