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Ingredients
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Mushrooms
Pickling Liquid
Brown Butter
Salsa
Method
Prepare Mushrooms
- 1
Clean and Slice the Mushrooms
Wipe the mushrooms with a damp cloth to remove any dirt. Slice them into halves or quarters, depending on their size.
- 2
Sauté the Mushrooms
In a large skillet, heat olive oil over medium heat. Add the cleaned and sliced mushrooms along with salt. Sauté for 5-7 minutes until they are golden brown. Remove from heat and set aside.
Prepare Pickling Liquid
- 3
- 4
Simmer
Once boiling, reduce the heat and let the mixture simmer for 3-5 minutes until the sugar is dissolved. Remove from heat and let cool slightly.
Pickle the Mushrooms
- 5
- 6
Refrigerate
Once cooled, refrigerate the jar for at least 24 hours before serving, allowing the flavors to meld.
Prepare Brown Butter
- 7
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Continue to cook, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Be careful not to burn it. Remove from heat and set aside.
Prepare Árbol Salsa
- 8
Blend the Salsa Ingredients
In a blender or food processor, combine the dried árbol chiles (remove seeds for less heat), peeled garlic cloves, chopped tomato, lime juice, and salt to taste. Blend until smooth.