I made a batch of these delicious, flavorful mushrooms to serve as part of an appetizer spread we served up for our little family Thanksgiving last month, and they were so tasty! I love, love, love marinated mushrooms. There are many different methods for making them, and of course endless options for how you season them. For me, this is a fabulous basic recipe.
It couldn't be simpler - and in no time you have a batch of wonderful garlicky mushrooms which are superbly tender and juicy and keep well in the refrigerator until you're ready to serve them. Put some toothpicks or skewers our, or just a slotted spoon for serving these tasty treats! (Or if you're like me, you'll just snack on them out of the bowl as they soak, and there will maybe be half left for serving...)
12-oz baby Bella, rinsed / cleaned
1/4 cup olive
1/4 cup apple cider vinegar
1 TBS minced garlic, jarred
1 tsp honey
1/2 tsp dried oregano
1/4 tsp thyme
1/2 tsp salt
1/4 tsp red pepper flakes
1 - 2 TBS chopped fresh parsley
- Heat a large pot of water and bring to a boil. Add mushrooms and simmer for about 8-10 minutes, until they begin to look "shiny" and cooked through.
- Meanwhile, in a medium bowl whisk together all marinade ingredients: olive oil, vinegar, minced garlic, honey, oregano, thyme, salt, red pepper, and fresh parsley.
- When mushrooms are cooked, drain them well and immediate add them to the marinade. Stir gently to coat mushrooms in the marinade. Allow mushrooms to soak and absorb all that delicious marinade! Refrigerate until ready to serve.
Recipe adapted from Cooking LSL
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