Mushroom

1 1/2 C water

1 1/2 C white distilled vinegar

1/3 C sugar

1.5tsp salt

2 sliced red onions, rinsed under cold water

Combine in sauce pan and bring to boil.  Add onions, turn off heat and let come to room temp.  Sit for at least 3 hours, keeps in fridge.

1 C full fat mozz, shreded

1 C sliced, par-cooked mushrooms

Pickled red onions

7-8 chunks foxglove (stinky cheese)

7-8 chunks fresh mozz

Pinch of flaky salt

1 C olive oil

100g fresh basil

25g parsley

100g grated parmesan

1/2 red onion, chopped

100g toasted pine nuts or walnuts

1 tsp salt

30g lemon juice

1 C full fat mozz, shreded

7-8 chunks fresh mozz

pesto

mortadella