Easy Herb Mushrooms
"A great recipe my mother developed years ago and one I still use for summer grill-outs; as part of an Antipasto plate; or, as one of a group of hors d'oeuvre. They are marinated mushrooms with a nice tangy flavor. They are best prepared a day or two ahead (though can be prepared 3-4 hours ahead of time - just not as much flavor is absorbed)."
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
- 1 1⁄2 - 2 lbs mushrooms, rinsed and trimmed
- 2 cups water
- 1⁄2 cup vegetable oil or 1/2 cup olive oil
- 2 tablespoons lemon juice
- 2 tablespoons white vinegar
- 1 stalk celery, washed and cut into large pieces
- 2 garlic cloves, peeled and pierced
- 1 teaspoon rosemary
- 1⁄2 teaspoon sage
- 1 teaspoon thyme
- 1⁄2 bay leaf
- 10 -12 black peppercorns (or a blend)
- 3⁄4 teaspoon salt
directions
- Combine all ingredients in a 2-quart saucepan.
- Over medium heat, bring to a boil.
- Reduce heat and simmer for 5 minutes.
- Remove from heat and let cool.
- Once cool, pour in a bowl and refrigerate overnight.
- Drain well and serve.
- NOTE: If you don't want to use all of them at one time; put them in a plastic container with a lid. Remove what you need with a slotted spoon. The rest will be fine in the refrigerator for up to a month.
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RECIPE SUBMITTED BY
Chef Kayce
Columbia, Tennessee
Cooked professionally for many years; then went on to other things because the hours were not very good for raising children!? Recently married to the love of my life who also happens to be an amazing cook! The kitchen is even more fun than before! I have two grown children and two grown step-daughters. Even better, I now have six grandchildren!? When I am not in the kitchen, I love to garden and read. Herbs are my favorites with flowers coming in a close second. I will read almost anything - I am the curious sort.
