marinated mushrooms

(1 rating)
Recipe by
Marsha Gardner
Florala, AL

These pickled mushrooms are a great snack by themselves or a wonderful addition to an antipasto platter. I started my catering business over 40 years ago by making antipasto platters for friends. At first I was just charging what it cost me and I had so many requests that one day I tripled the price and no one blinked. The beginning of my career as a caterer. My business was "Loaves & Fishes" and I have to say we never ran out of food when we catered. God had his hand on me from the beginning. I retired a few years ago when we moved to a sleepy little country town in So. AL.

(1 rating)

Ingredients For marinated mushrooms

  • 2 lb
    fresh whole mushrooms
  • 1/2 c
    freshly squeezed lemon juice
  • 1/2 c
    white wine, white vermouth is what i use
  • 1/2 c
    olive oil, extra virgin
  • 4
    bay leaves
  • 1 tsp
    oregano, dried
  • 2 clove
    garlic, crushed
  • 1/2 sm
    onion, finely minced
  • 1 Tbsp
    kosher salt
  • 1 tsp
    freshly ground black pepper

How To Make marinated mushrooms

  • 1
    Bring all ingredients except mushrooms to a boil.
  • 2
    Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
  • 3
    Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.

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