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Marinated Mushrooms |
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Yummy one-bite
treats!
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2
lbs |
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fresh white button mushrooms |
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½
cup |
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olive oil |
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½
cup |
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white wine vinegar |
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2
cloves |
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garlic, minced |
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1
tsp |
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salt |
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1
tsp |
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crushed oregano |
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½
tsp |
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chili pepper flakes, crushed |
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1 |
Trim
mushrooms by cutting off a thin slice of the
stem of each mushroom. Drop the mushrooms into
boiling water and reduce the heat. Simmer for 5
minutes; do not boil. Drain the mushrooms and
cover with cold water. Let stand until cool.
Drain and pat dry with paper towels. |
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2 |
Whisk olive
oil, vinegar, garlic, salt, oregano and chili
pepper flakes in a bowl. Add mushrooms to the
olive oil mixture and stir with a rubber spatula
until well coated. Let stand at room
temperature for 2 hours or longer, stirring
occasionally. |
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Servings: 15
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Cooking Tips |
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**These mushrooms
are best when they have marinated for a long time. Be
sure to take them out of the refrigerator in time for
them to return to room temperature before serving. |
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**Be sure to serve
sliced baguette when you display your mushrooms.
Baguette slices dipped in the drippings can be
considered another appetizer! |
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NOTE: This was one of the
recipes that we prepared for testing when we helped to put
together Junior League of San Diego's
Cookbook: California Sol Food. It
scored high ratings! |
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