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Toast fennel seeds
December 28th, 2009 by admin
Pour this mixture over mushrooms, cover and let cool at room temperature. Pour the toasted spice mixture over the mushrooms and gently toss. Add salt and warm through. Toast fennel seeds, allspice, clove and peppercorns in a dry pan over medium heat. Matthew Weingarten’s Mushroom Preserves 1 pound mushrooms, cut in quarters or halves, depending on size 8 shallots, diced 2 tablespoons fresh thyme Rocket German leaves, picked off stems 2 large bay leaves 2 fresh rosemary sprigs 1 tablespoon fresh marjoram, cut in chiffonade slivers 1 tablespoon fennel seeds 6 allspice seeds 1 clove 12 peppercorns 1/4 cup salt 1 cup fruity olive oil 2 cups water 1/2 cup aged sherry vinegar 8 cloves garlic, thinly sliced 1/4 cup currants 2 tablespoons sugar Place mushrooms, shallots, thyme leaves, bay leaves, rosemary and marjoram in a bowl.