Ingredients

Method

• 500 g brown shimeji mushrooms
• 500 g white shimeji mushrooms
• ½ cup honey
• 1½ cups extra virgin olive oil
• ¼ cup white balsamic vinegar
• 3 cloves garlic, halved
• 5 sprigs fresh oregano
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Bring a saucepan of salted water to a rapid boil. Sprinkle the mushrooms into the water and boil for 5 minutes until soft.

2. Drain in a colander and allow to stand for a few minutes to release as much water as possible. Transfer to a bowl.

3. Whisk the honey, olive oil and balsamic vinegar in a bowl, then add the garlic and oregano. Season to taste, bearing in mind that the flavours will develop over time. Pour the olive oil mixture over the mushrooms. Carefully mix until all the mushrooms are coated.

Cook’s note: Store in sterilised glass jars in the fridge for up to 2 months. Use these mushrooms as a pasta sauce; simply add some pasta water and toss with freshly cooked hot pasta.

Find more mushroom recipes here. 

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom