This last Saturday I participated in the Mushroom Festival for the third time. Each time I do this I feel more and more comfortable. The first year I was scared to death since I didn’t know the venue at all. Last year I wasn’t too concerned but had an audience on maybe 10 people! This year was just right, I knew what I was in for and I had a nice, big audience of around 30 people. One of the recipes I demonstrated was this marinated mushroom number. They’re great on their own or as part of an antipasto platter, they’re great on burgers or in salads and they’re great with cheese. I messed around with this recipe quite a lot and added the mint, which adds a nice, surprising, summery note.
½ cup red wine vinegar
⅓ cup olive oil
1 small sweet onion, thinly sliced
1 teaspoon kosher salt
2 tablespoons finely chopped fresh mint
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms
In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.