My mother used to make these mushrooms every year at Christmas. I can still remember the smell permeating the house. My mouth started watering the moment that I started making the marinade for these. You will never buy jarred mushrooms again!
Ingredients:
1 lb mushrooms
1 tsp dry mustard
1 tbsp brown sugar
1 small onion halved and sliced
1/2 cup oil (vegetable or olive)
2/3 cup red wine vinegar
1/2 tsp oregano
1/2 tsp pepper
1 tsp salt
Optional additions, dill & minced garlic to taste
Wash and trim the stems from 1 pound of small button mushrooms (not stuffers). Steam the mushrooms for 2 minutes. add all of the ingredients for the marinade to a medium saucepan and bring to a boil. Add mushrooms and boil for 1 minute. Cool and place in the refrigerator. Mushrooms should keep for up to 2 weeks. They are great on crackers as a snack or appetizer or on any salad or antipasto platter.
Ingredients:
1 lb mushrooms
1 tsp dry mustard
1 tbsp brown sugar
1 small onion halved and sliced
1/2 cup oil (vegetable or olive)
2/3 cup red wine vinegar
1/2 tsp oregano
1/2 tsp pepper
1 tsp salt
Optional additions, dill & minced garlic to taste
Wash and trim the stems from 1 pound of small button mushrooms (not stuffers). Steam the mushrooms for 2 minutes. add all of the ingredients for the marinade to a medium saucepan and bring to a boil. Add mushrooms and boil for 1 minute. Cool and place in the refrigerator. Mushrooms should keep for up to 2 weeks. They are great on crackers as a snack or appetizer or on any salad or antipasto platter.
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