The Mushroom Festival—Again!

This last Saturday I participated in the Mushroom Festival for the third time.  LeanneEach 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.

 Marinated Mushrooms

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.

Categories: .Bayview School of Cooking!, Appetizer, Vegetable | Leave a comment

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