Marinated Mushrooms is a wonderful make-ahead recipe that's perfect on its own, part of an antipasto platter, or as an addition to a simple green salad.
Prep Time: 25 minutes
Cook Time: 15 minutes
Ingredients:
- 3 cups water
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 2 (8-ounce) packages firm button mushrooms, trimmed
- 1/2 cup white wine vinegar
- 1 tablespoon sugar
- 2 bay leaves
- 2 teaspoons coriander seeds
- 1/2 teaspoon peppercorns
- 1/4 teaspoon celery seeds
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons dried thyme leaves
- 4 cloves garlic, minced
- 1/2 cup minced red onion
- 1/2 cup extra-virgin olive oil
Preparation:
In large saucepan, combine water, lemon juice, and salt and bring to a boil. Add mushrooms; bring back to a boil, then reduce heat and simmer for 4-5 minutes until tender. Drain mushrooms, reserving 3/4 cup of the liquid.
In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes.
Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer.
Let mushrooms stand at room temperature for 30 minutes before serving.
In same saucepan, combine reserved mushroom liquid, sugar, and vinegar. Tie the bay leaves, coriander, peppercorns, and celery seeds in a small square of cheesecloth and add to the saucepan. Add seasoned salt, pepper, thyme, and garlic and bring to a simmer. Simmer for 5-6 minutes.
Add red onion and mushrooms to saucepan and remove from heat. Let stand, uncovered, for 30 minutes. Then remove and discard cheesecloth bundle. Place mushrooms and liquid in a 4-6 cup heatproof container. Add olive oil and stir gently. Cover and refrigerate for 3 days before using, shaking the container occasionally. Store in refrigerator up to 5 days longer.
Let mushrooms stand at room temperature for 30 minutes before serving.
