Antipasto Mushrooms

• 2 pounds small button mushrooms - white, brown and shitake quarters
• 3 - 4 cloves of garlic crushed
• 1 tablespoon black peppercorns
• 4 quartered andlemons juice squeezed into the stock
• 1 sprig dill
• 2 whole bay leaves
• 2 tablespoons Fleur de sel
• 12 cups water
• 2 - 3 cups olive oil

1. Have ready 2 sterilized quart mason jars and metal rings and lids.
2. Clean, wash and trim the mushrooms removing the stems from the shitakes and quarter if using.
3. Combine all stock ingredients - water, lemons, garlic, peppercorns, dill, bay, and salt. Bring to a boil, then simmer for 10 minutes.
4. Strain stock (to remove the solids) into another pot.
5. Add prepared mushrooms and simmer 10 minutes.
6. Strain mushrooms and fill the quart jars while the mushrooms are still warm, top with olive oil to cover.
7. Seal jars and let cool to room temperature, then refrigerate.
8. Ready to serve after 24 hours.
9. These mushrooms are always a hit on an antipasto platter, I like to toss some with a bit of good balsamic as well as leave some plain.rnThey also saute up nice with a touch of balsamic.

white, garlic, black peppercorns, andlemons juice squeezed, dill, bay leaves, fleur de sel, water, olive oil

Taken from food52.com/recipes/11187-antipasto-mushrooms (may not work)