Atjar Tumis Djamur (Mushroom Pickles)
Recipe: #8465
March 04, 2013
Categories: Side Dishes, Snacks, Appetizers, Mushrooms, Authentic, Middle Eastern, 5 Ingredients Or Less, 5-Minute Prep, Game/Sports Day, Picnic Potluck, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, Spices, more
"First posted to the web by Shadows on February 10, 2007 Don't remember where I found this one, but it is out of this world."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (182.2 g)
- Calories 130.2
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 434 mg
- Total Carbohydrate - 25.8 g
- Dietary Fiber - 1.8 g
- Sugars - 21.7 g
- Protein - 1 g
- Calcium - 66.7 mg
- Iron - 1.1 mg
- Vitamin C - 5.9 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes.
Step 2
Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down.
Step 3
Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer.
Step 4
Simmer 10 to 15 minutes or until mushrooms are just tender.
Step 5
Remove from heat and let mushrooms cool in the vinegar.
Step 6
Drain and refrigerate until ready to serve.
Tips
No special items needed.
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