Pickled mushrooms (in the style of Torissi Italian Specialties and Parm in NYC)
So i had these mushrooms at torrisi italian specialty lunch (now called parm) and they were really incredible. Much better then the normal marinated mushrooms you find at italian delis that taste like italian salad dressing.
Less mushy, brighter flavors.
Here is a description i found online.
"The marinated mushrooms ($4/quarter-pound) were a pleasure to both behold and devour. Comprised of button, king oyster, and maitake mushrooms, it's studded with slivers of celery and garlic, dusted liberally with rosemary, parsley, and thyme, and marinated in olive oil and vinegar. It's got a clean, bright, slightly acidic taste that's given added depth by the herbs. The mushrooms themselves are cut into substantial slabs, are pleasingly robust and meaty. These are marinated mushrooms for people who like their mushrooms to bite back."
Any idea on how to make these? Do boil the mushrooms first before the marinade, is there a better solution?
I can find recipes for like normal marinated mushroom but not for like a better quality version simliar to these.
Below are a few images i could find, obviously they have changed over time, but i am mainly looking for how to treat the mushrooms before adding the marinade/pickling solution.
