8 ounces mushrooms, cleaned and thinly sliced
2 tablespoons white vinegar
1 tablespoon honey
1/3 cup EVOO
½ teaspoon salt
1 pinch black pepper
1 – 2 garlic cloves, pressed or finely chopped
2 – 3 tablespoons fresh parsley, finely chopped
1 tablespoon grated zest of lemon
In a medium bowl, mix the all ingredients, except the mushrooms, then fold them in.
Put in fridge, or somewhere cold, like San Francisco in the summer, and allow to marinate for at least one hour. Turn the mix a few times during the pickling process.