marinated mushrooms
(1 rating)
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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(1 rating)
Ingredients For marinated mushrooms
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2 lbfresh whole mushrooms
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1/2 cfreshly squeezed lemon juice
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1/2 cwhite wine, white vermouth is what i use
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1/2 colive oil, extra virgin
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4bay leaves
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1 tsporegano, dried
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2 clovegarlic, crushed
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1/2 smonion, finely minced
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1 Tbspkosher salt
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1 tspfreshly ground black pepper
How To Make marinated mushrooms
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1Bring all ingredients except mushrooms to a boil.
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2Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
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3Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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