May 4, 2006

Marinated Mushrooms

Have you ever been to a fancy party or company sponsored function where the caterers served Marinated Mushrooms as one of the appetizers? Although, you probably wouldn't want to eat too many, they are pretty good! I had a package of 'shrooms I needed to use up, so I decided to try a recipe I got recently. Actually, it's two recipes I've combined into one:


1 lb. small mushrooms
1 c. balsamic vinaigrette
1/4 c. chopped chives
1 tbsp. minced fresh thyme
1 garlic clove, minced
1/4 tsp. pepper

Combine all ingredients in a large zip top plastic bag.
Seal bag. Shake well. Marinate in refrigerator 8 hours,
turning bag occasionally. Serve with a slotted spoon.
Makes 8 servings.


1 c. olive oil
1/2 c. balsamic vinegar
3 to 5 cloves garlic, minced
3 tbsp. Parmesan cheese
Salt and pepper to taste

Whisk together vinegar, garlic and grated cheese.
Gradually add the olive oil. Salt and pepper to taste.

My Notes: I just used a package of regular mushrooms and cut them into halves or quarters if they seemed too big. I tried to keep everything uniform in size. Didn't have balsamic vinaigrette so I made my own from a recipe I had. For the vinaigrette, I subbed feta cheese for the parmeasan, just cuz I had it on hand. I subbed dried herbs for fresh (figure a third of the fresh amount, if you're using dried). I used the minced garlic that comes in a jar at Aldi Foods. Too much work to peel and squish or mince garlic... LOL! This recipe doesn't take long at all to make. The longer you let the mushrooms marinate, the better the flavor. If you leave the mushrooms in the oil/vinegar mixture in the refrigerator for more than 8 hours, the oil will start to solidify and you'll have to sorta "knead" the bag to mix it up well. LOL, guess how I know that??


Dianne said...

Neat recipe! I live out in mushroomland (near Kennett Square, PA-mushroom capital of the world) and I don't even have this recipe. Thanks for sharing.