1 8-10 inch saute pan or a large skillet for bigger batches
Ingredients
5ouncesfreshest possible milkcap mushrooms
1.5tablespoonsfreshly ground coriander seed
¼cupfinely diced shallot
2tablespoonflavorless cooking oil or blended olive oil
1.5tablespoonsfresh lemon juice or white wine vinegaror to taste if you don't plan on canning them
½teaspoongrated lemon zest
¼teaspooncrushed red pepper
1teaspoonminced garlic
¾cuptomato juice
2tablespoonsextra virgin olive oilfor finishing
½teaspoonkosher saltor to taste
Instructions
Heat two tablespoons of the oil in a 8 inch saute pan. Add the mushrooms and cook on high heat until cooked through and starting to brown. Season with salt and pepper. Reduce the heat to medium.
Add the shallot and garlic to the pan and cook for 2-3 minutes more. Add the tomato juice, chili, and coriander and simmer for a minute or two.
Transfer the mixture a container, add the lemon juice and zest. Double check the seasoning for salt, chili and lemon, and adjust as needed.
Pour over the olive oil to keep everything underneath the liquid, then cool to room temperature and refrigerate.
The mushrooms will keep for a week or two in the fridge as long as they're completely under the liquid. Keep an eye on it, if it bubbles, or looks carbonated, the tomato has fermented and it should be discarded.
The marinated mushrooms can also be canned and stored at room temperature.
Notes
Mushrooms
I used milk cap mushrooms here, but you can use whatever you have available.