These Marinated Mushrooms are going to change my summer. Easy to make, they pack a nice, cool flavour punch.
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You see these in the deli section of gourmet shops or preserved in jars. I have to admit I never really paid much attention to them. Until now....
I had a couple of packages of cremini mushrooms in my fridge that I needed to use up. It was hot and didn't feel much like cooking. When I saw this recipe for marinated mushrooms on allrecipes I was sold.
Simple to make, they keep well. They are great with a tooth pick as an appetizer, you can spoon a few on the side of your plate like a condiment.
I think they would also be great as an addition to a cold pasta salad. They would also be good chopped up a bit in a roasted vegetable pannini.
The marinade is quite runny but tangy. I think you could also use it as the acid ingredient in a salad dressing. Think spinach salad with mushrooms and red onions! Add some of the marinated mushrooms for some tang!
The recipe calls for button mushrooms which would make a nice presentation. I only had fairly large creminis on hand so I quartered them.
- 1 lbs button mushrooms or larger mushrooms quartered
- ⅓ cup red wine vinegar
- ⅓ cup olive oil
- 1 small onion, thinly sliced
- 1 teaspoon salt
- 2 Tbsps dried parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 2 cloves garlic, pressed
- Clean and trim mushrooms.
- Mix all ingredients except mushrooms and shake well to incorporate. Bring sauce to a boil in a large skillet. Add mushrooms and cook 20-12 minutes, stirring often. Remove from heat and allow to cool for 10 minutes or so. Transfer to a container and chill in the fridge for at least an hour.