marinated mushrooms
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.
prep time
cook time
method
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yield
Ingredients
- 2 pounds fresh whole mushrooms
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup white wine, white vermouth is what i use
- 1/2 cup olive oil, extra virgin
- 4 - bay leaves
- 1 teaspoon oregano, dried
- 2 cloves garlic, crushed
- 1/2 small onion, finely minced
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
How To Make marinated mushrooms
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Step 1Bring all ingredients except mushrooms to a boil.
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Step 2Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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