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.
★★★★★ 1 vote5
2 lbfresh whole mushrooms
1/2 cfreshly squeezed lemon juice
1/2 cwhite wine, white vermouth is what i use
1/2 colive oil, extra virgin
1 tsporegano, dried
2 clovegarlic, crushed
1/2 smallonion, finely minced
1 Tbspkosher salt
1 tspfreshly ground black pepper
How to Make Marinated Mushrooms
- Bring all ingredients except mushrooms to a boil.
- Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
- Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.