Marinated Mushrooms
Yield: 6-8 servings
Cook Time: None.
Tips: If some of the packaged mushrooms appear too large, it's better to choose from the unpacked mushrooms and select the smaller sized mushrooms.
Suggestion: Delicious eaten alone as an appetizer, as a side dish or in salads.
Even if you're not the biggest mushroom fan, chances are you're going to love these marinated mushrooms! This Marinated Mushrooms recipe (also sometimes referred to
as "pickled mushrooms") features small white button mushrooms that are marinated in a tangy mixture of red wine vinegar, oil, garlic and herbs. They're incredibly easy to make, yet are packed with flavor! The marinade is simply poured over the mushrooms and they're refrigerated for 12 hours (with some occasional stirring to make sure the marinade entirely covers all surface areas of the mushrooms). When you're ready to serve them, simply spoon the mushrooms onto a small tray or plate and drizzle a little of the marinade over the top. Place some toothpicks on the side for easy taking, and you're good to go! If you're planning to serve a meal later, this healthy appetizer is a perfect way to entertain your guests, while not spoiling their appetites.
These marinade mushrooms are perfect served by themselves as a healthy appetizer, and are also great served as a side dish or mixed into salads.
These marinade mushrooms are perfect served by themselves as a healthy appetizer, and are also great served as a side dish or mixed into salads.
Recipe▼
Ingredients
- 1 lb. small white button mushrooms
- 3/4 cup red wine vinegar
- 1/4 cup water
- 1/2 cup oil
- 1 bay leaf, crumbled
- 1 tespoon tarragon
- 1/4 teaspoon salt
- 1 clove garlic, crushed
- 1 tablespoon chopped chives
Directions
Rinse mushrooms quickly under cold running water or wipe clean with a damp towel. Trim ends off of stems and place in a bowl or container with lid. Set aside.
To make marinade, in a small mixing bowl, whisk together vinegar, water, oil, bay leaf, tarragon, salt, garlic and chives. Pour marinade over mushrooms. Cover with plastic wrap if using a bowl or with lid if using container. Marinate in refrigerator for at least 12 hours. Stir and/or turn mushrooms occasionally to coat all sides of mushrooms.
When ready to serve, place on a small tray or plate with some of the marinade drizzled over the top. Serve with toothpicks on the side.
To make marinade, in a small mixing bowl, whisk together vinegar, water, oil, bay leaf, tarragon, salt, garlic and chives. Pour marinade over mushrooms. Cover with plastic wrap if using a bowl or with lid if using container. Marinate in refrigerator for at least 12 hours. Stir and/or turn mushrooms occasionally to coat all sides of mushrooms.
When ready to serve, place on a small tray or plate with some of the marinade drizzled over the top. Serve with toothpicks on the side.
