Tuesday, April 27, 2010

Marinated Mushrooms

Yummy! For those of you who don't care for mushrooms, bear with me. My family loves them and while we typically don't care for raw mushrooms, these had the taste and feel of cooked mushrooms while still maintaining the plumpness of their raw counterparts. I will definitely be making these again--a very easy and nicely-presented appetizer for company!

Marinated Mushrooms
"The Frugal Gourmet Cooks Italian" Jeff Smith

serves 6-8 as an antipasti dish

1 pound fresh large button mushrooms
1/2 cup olive oil
2 tbl. lemon juice
2 tbl. white wine vinegar
3 cloves garlic, peeled and crushed
2 tbl. fresh parsley, chopped
2 tsp. dried oregano
salt and freshly-ground pepper, to taste

Trim the stems off the mushrooms and save for another use. Bring a large pot of water to a boil and blanch the mushrooms for 2 minutes. Remove and drain well.

Mix the remaining ingredients together in a medium-size bowl and add the drained mushrooms while they are still hot. Toss together, cover, marinate in the refrigerator for 4 hours. Toss them a couple of times while marinating.

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