Atjar Tumis Djamur (Mushroom Pickles)
Atjar Tumis Djamur (Mushroom Pickles) recipe
Yield
4 servingsPrep
20 minCook
30 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 3 | ounces |
shallots
slivered |
|
| 3 | cups |
vinegar
|
|
| 1 | teaspoon |
cumin
powder |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
mushrooms
fresh, sliced |
|
| 86.7 | ml/g |
shallots
slivered |
|
| 7.1E+2 | ml |
vinegar
|
|
| 5 | ml |
cumin
powder |
|
Directions
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes.
Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down.
Pour vinegar mixture over mushrooms to cover.
Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender.
Remove from heat and let mushrooms cool in the vinegar.
Drain and refrigerate until ready to serve.
