Easy Dinner Party Marinated Mushrooms
photo by Derf2440
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 cup white wine
- 1⁄2 cup white wine vinegar
- 1⁄4 teaspoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1⁄4 cup green onion, sliced
- 1⁄4 cup diced red bell pepper (roasted or fresh, whatever you prefer)
- 1⁄2 teaspoon hot red pepper flakes, to taste
- 1 lb whole fresh mushrooms, trimmed
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 teaspoon dried oregano leaves or 1 1/2 teaspoons chopped fresh oregano
directions
- Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole.
- Cover; microwave on high for 3 minutes or until mixture is simmering.
- Add mushrooms.
- Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy.
- Stir partway through cooking.
- Stir in salt, oregano and pepper.
- Let stand, covered, for 30 minutes.
- Transfer to covered jar or container.
- Refrigerate up to 1 week.
- Note: how long to microwave ingredients can depend on the wattage of your machine. Lower powered machines might take a couple of minutes longer, higher will take about what is specified above.
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Reviews
-
These were PERFECT! Just what I was looking for, a strongly pickled mushroom similar to the Hot Italian Mushrooms they sell at our supermarket's olive bar. I used fresh Greek oregano from my garden and fresh chives in place of the scallions. Cut back the red pepper flakes to 1/4 tsp. The fast prep in the microwave was an added bonus but I'd gladly make a double batch of these on the stove any day. Fantastic, thank you Julesong!
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These were awesome. I am making my second batch today. Like another reviewer suggested, I can see trying this with other veggies such as asparagus, carrots & pearl onions. I didn't have white wine vinegar so I used rice wine which seemed to be a good substitute. This would be a great addition to a tapas / antipasta platter.
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Exceptional! So, why stop with mushrooms? I filled a 4cu measure with hunks of sweet pepper, vidalia onion, broccoli & cauliflower flowerets plus leftover red onion, covered with all the ingredients & micro'd for 6 min (700 watts) After a few hours in the fridge, wow, what a great taste & so fast. Next time I see button mushrooms on special....zoom, into the sauce they go. Thank you for a great recipe: I notice the fat content is way down,so thanks for that too!
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Tweaks
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These were PERFECT! Just what I was looking for, a strongly pickled mushroom similar to the Hot Italian Mushrooms they sell at our supermarket's olive bar. I used fresh Greek oregano from my garden and fresh chives in place of the scallions. Cut back the red pepper flakes to 1/4 tsp. The fast prep in the microwave was an added bonus but I'd gladly make a double batch of these on the stove any day. Fantastic, thank you Julesong!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>