{"id":4620,"date":"2015-08-14T17:04:12","date_gmt":"2015-08-14T21:04:12","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4620"},"modified":"2015-08-14T17:08:34","modified_gmt":"2015-08-14T21:08:34","slug":"stuart-briozas-mushrooms-in-pickle-brine-butter-from-food52-com","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/08\/14\/stuart-briozas-mushrooms-in-pickle-brine-butter-from-food52-com\/","title":{"rendered":"Stuart Brioza&#8217;s Mushrooms in Pickle-Brine Butter from food52.com"},"content":{"rendered":"<p>Maybe nobody told you that tossing pickle brine is just like tipping a perfectly good bottle of vinegar or fish sauce or Worcestershire down the drain. Maybe you never heard that you could cook with brine, not just use it as a bracing, salty slap to chase your sorrows. Or maybe you assumed that brine would always take over, setting its vinegar and salt and spice on top of everything else. You might even have slipped some pickle juice into <a href=\"http:\/\/food52.com\/blog\/7810-6-uses-for-leftover-pickle-brine\">potato salad or Bloody Marys<\/a>, where blandness signals a crushing defeat.<\/p>\n<section class=\"clearfix\">\n<ul class=\"recipe-list\">\n<li class=\"has-quantity no-measurement\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-4621\" src=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/08\/17873027151_cd67b1b768_b-300x200.jpg\" alt=\"17873027151_cd67b1b768_b\" width=\"300\" height=\"200\" srcset=\"https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/08\/17873027151_cd67b1b768_b-300x200.jpg 300w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/08\/17873027151_cd67b1b768_b.jpg 1024w, https:\/\/mimbly.com\/wordpress\/wp-content\/uploads\/2015\/08\/17873027151_cd67b1b768_b-450x300.jpg 450w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><span class=\"quantity\">1<\/span><span class=\"item-name\">stick plus 1 tablespoon unsalted butter<\/span><\/li>\n<li class=\"has-quantity \"><span class=\"quantity\">6<\/span><span class=\"item-name\">tablespoons extra-virgin olive oil<\/span><\/li>\n<li class=\"has-quantity no-measurement\"><span class=\"quantity\">3<\/span><span class=\"item-name\">medium shallots, thinly sliced (1 1\/2 cups)<\/span><\/li>\n<li class=\"has-quantity \"><span class=\"quantity\">3<\/span><span class=\"item-name\">pounds mixed mushrooms, such as cremini, oyster, and stemmed shiitake, thickly sliced or quartered<\/span><\/li>\n<li class=\"has-quantity \"><span class=\"quantity\">3\/4<\/span><span class=\"item-name\">cup brine, strained from a jar of dill pickles<\/span><\/li>\n<li class=\"no-quantity no-measurement\"><span class=\"item-name\">Kosher salt<\/span><\/li>\n<li class=\"no-quantity no-measurement\"><span class=\"item-name\">Pepper<\/span><\/li>\n<\/ul>\n<ol>\n<li>In a very large skillet, melt 3 tablespoons of the butter in 2 tablespoons of the olive oil over moderately high heat, swirling, until the butter is golden, about 2 minutes. Add 1\/3 of the shallots to the skillet and cook, stirring, until softened, about 1 minute. Add 1\/3 of the mushrooms and cook, stirring occasionally, until tender and golden, 5 to 7 minutes. Add 1\/3 of the pickle brine and cook until absorbed, about 1 minute. Transfer the mushrooms to a serving bowl and keep warm.<\/li>\n<li>Repeat the process 2 more times with the remaining butter, olive oil, mushrooms and pickle brine. Season the mushrooms with salt and pepper to taste and serve.<\/li>\n<li>Serves\u00a06 to 8, but scales down well<\/li>\n<\/ol>\n<\/section>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maybe nobody told you that tossing pickle brine is just like tipping a perfectly good bottle of vinegar or fish sauce or Worcestershire down the drain. Maybe you never heard that you could cook with brine, not just use it &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2015\/08\/14\/stuart-briozas-mushrooms-in-pickle-brine-butter-from-food52-com\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,20],"tags":[162,155,507,219,524],"class_list":["post-4620","post","type-post","status-publish","format-standard","hentry","category-recipes","category-sides","tag-butter","tag-mushrooms","tag-pickle-brine","tag-shallots","tag-sides"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=4620"}],"version-history":[{"count":2,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4620\/revisions"}],"predecessor-version":[{"id":4623,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/4620\/revisions\/4623"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=4620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=4620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=4620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}