Easy Marinated Mushrooms
Make this easy recipe either the day before or even the day of your event. The advantage over commercially prepared mushrooms - less cost and guaranteed taste. Adjust according to your preference. But we found that this version, which comes from DamnDelicious, turns out just right, each time. Serve as an appetizer or a side dish.
Try Stuffed Mushroom Caps for another great appetizer, as well as Wild Mushroom Pate, Balsamic Soy Roasted Garlic Mushrooms, Garlic and White Wine Mushrooms.
Ingredients
1 lb. cremini or white mushrooms
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup diced red onion
2 cloves garlic, minced
2 teaspoons brown sugar, packed
1/2 teaspoon dried oregano
1/2 teaspoon whole black peppercorns or several grinds of black pepper
1/4 teaspoon crushed red pepper flakes, optional
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves or dried parsley (optional)
Method
In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well. Let cool.
Combine the olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
Add the mushrooms to the dressing, Toss until all the mushrooms are coated.
Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
Serve at room temperature, garnished with parsley, if desired.
Make this easy recipe either the day before or even the day of your event. The advantage over commercially prepared mushrooms - less cost and guaranteed taste. Adjust according to your preference. But we found that this version, which comes from DamnDelicious, turns out just right, each time. Serve as an appetizer or a side dish.
Try Stuffed Mushroom Caps for another great appetizer, as well as Wild Mushroom Pate, Balsamic Soy Roasted Garlic Mushrooms, Garlic and White Wine Mushrooms.
Ingredients
1 lb. cremini or white mushrooms
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup diced red onion
2 cloves garlic, minced
2 teaspoons brown sugar, packed
1/2 teaspoon dried oregano
1/2 teaspoon whole black peppercorns or several grinds of black pepper
1/4 teaspoon crushed red pepper flakes, optional
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves or dried parsley (optional)
Method
In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well. Let cool.
Combine the olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
Add the mushrooms to the dressing, Toss until all the mushrooms are coated.
Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
Serve at room temperature, garnished with parsley, if desired.