Atjar Tumis Djamur
(Mushroom Pickles)
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- 8 oz Mushroom, fresh; sliced
- 3 oz Shallots; slivered
- 3 cup Vinegar, white
- 1 tsp Cumin powder
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.
Serves 4.
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