balsamic marinated mushrooms and baby corn

mushrooms spoil quickly. i am always afraid of them going slimy in the fridge. not like i am picking them all fresh from the backyard myself. and i quite like mushrooms. i'd have them everyday, if i could. in any case, i make this when i am bored of the usual coconut milk-ginger-coriander curry type thing, and when i want to make something i can keep in the fridge and have either as stand alone quick bite, hot or cold. or when i just want to throw my mushrooms in some vinegar so they don't spoil. this recipe is versatile. you could throw all the ingredients together with some super fragrant and very virgin olive or or sesame seed oil and chuck in the fridge overnight and have the whole thing on toast for brekker next morning with some freshly diced tomatoes, like a super yummy bruschetta, or you can add some salad leaves and have that for lunch, or heat it in a pan and have it over rice for dinner. or you can skip the overnight part, and cook everything and then stick it in the fridge for next day's meal. in any case, this is basically a side best savoured a day stale.

ingredients:

5 oz sliced shiitake
1 tablespoon of balsamic vinegar
5 oz baby corn
half a medium red pepper
1 medium red onion (red, because it makes the dish rich, dark, almost purple, like coq au vin.)
1 tablespoon of drained capers
2 inches of ginger
1 teaspoonful of cayenne powder (because i ran out of fresh/dried options. the no cook version should have something fresh or perhaps dried, but certainly not powdered.)
1 tablespoonful of honey (to counter the sourness of the vinegar and capers)
three sprigs of coriander OR basil
1 tablespoonful of assorted roasted seeds (or magoj beej, prepared by mother, supposed to stimulate the brain, has other mysterious and fabulous properties. suggested substitutions: roasted/toasted sesame seeds.)

the no cook method, i've already described. i however, never buy 'salad' leaves and stock my fridge with those. i might have baby spinach, but i'd rather have that cooked with tomatoes and herbed feta. i also never have lovely loaves of bread at home, at least during the semester, so i'm going to record the recipe that goes best with hot piping plain rice.

heat oil, sizzle cumin, add onions, cover and soften, but not too much. add mushrooms, and baby corn, toss, glaze with balsamic vinegar, cover. let the mushrooms wilt a little and reduce in volume. throw in the peppers, capers and ginger. sprinkle the salt and cayenne. toss and cover for a bit. switch heat off, add coriander and honey, toss well, transfer into serving/storing dish, and sprinkle the seeds. et viola. yummy in the fridge for days.