Marinated Mushrooms

Marsha Gardner

By
@mrdick1950

These pickled mushrooms are a great snack by themselves or a wonderful addition to an antipasto platter.

I started my catering business over 40 years ago by making antipasto platters for friends. At first I was just charging what it cost me and I had so many requests that one day I tripled the price and no one blinked. The beginning of my career as a caterer.

My business was "Loaves & Fishes" and I have to say we never ran out of food when we catered. God had his hand on me from the beginning.

I retired a few years ago when we moved to a sleepy little country town in So. AL.


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Ingredients

2 lb
fresh whole mushrooms
1/2 c
freshly squeezed lemon juice
1/2 c
white wine, white vermouth is what i use
1/2 c
olive oil, extra virgin
4
bay leaves
1 tsp
oregano, dried
2 clove
garlic, crushed
1/2 small
onion, finely minced
1 Tbsp
kosher salt
1 tsp
freshly ground black pepper

Directions Step-By-Step

1
Bring all ingredients except mushrooms to a boil.
2
Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
3
Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Quick & Easy