“Funghi sottAceto Piccanti”
Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business.
“Lidia Bastianich is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City along with her daughter Tanya. Along with her son, Joe Bastianich, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace, in the Flatiron District of New York City and at the World Trade Center in New York City. She also opened Eataly marketplaces in Chicago, Sao Paolo, Boston, with two more locations scheduled to open in Los Angeles in 2017 and Toronto in 2018. She is the founder and president of Tavola Productions, an entertainment company that produces high quality broadcast productions. Lidia also has a line of pastas and all natural sauces called LIDIA’S.” Re-published from Lidia Bastianich’s website and please visit her website page for the original recepie https://lidiasitaly.com/about/.
Vesna’s version of the Spicy Pickled Organic Mushrooms recepie
Therefore, my inspiration to create spicy pickled organic mushrooms came from Lidia’s recepie with my own twist. I have used organic mushrooms in the pickles, did not add mustard seeds, and used “Mazzetti’s ORGANIC APPLE CIDER VINIGER with HONEY & GINGER with the ‘MOTHER'” unfiltered, unpasteurized, gluten free & GMO FREE.