INGREDIENTS:2 cup olive oil
4 large garlic cloves
3 pounds small mushrooms, stems trimmed
1/2 cup chopped fresh Basil
1/2 cup fresh lemon juice
1/2 can of coconut milk
2 teaspoons rice vinegar
1 Jalapeño pepper (not seeded)
3 tablespoons of Green Thai Curry
2 tablespoons of brown sugar
2 Medium size Mason Jars
Electric blender needed
COOKING MUSIC SELECTION: THAI SONG,THAI/LAO MUSIC MUL-LUM
PREPARATION:I buy small white mushrooms for this recipe, but I have made them with large mushrooms and they come out great as long as you have a big enough jar. Fill a large pot full of water to boil and wash and trim any funky stuff off the mushrooms. When water is boiling turn off the heat and add all the mushrooms in and cover to blanch them.
In a separate pot place add water to boil for sterilizing the mason jars and lids. When jars are sterilized take them out of the pot and set them aside.
In a blender, add all of the ingredients and blend them on medium high until everything is a nice puree. Stir the mushrooms which should be slightly cooked, strain them and slowly spoon them into each Mason jar until full to the top. Then pour the liquid mixture over the mushrooms in the jar until full. Place the lid and seal the jar closed tightly.
I usually set out a clean dish towel on my counter to set them upside down so the mushrooms all mix well together and get evenly marinated. When they are cool, put them in your refrigerator and wait a couple days before eating. If you keep them refrigerated they are good for about a week.
Serve them by straining (keep the liquid for possible meat marinade for BBQing, great on chicken) on a plate with tooth picks. Enjoy!