Pickled Mushrooms and Peppers
This dish combines two of my favorites- mushrooms and peppers. They are cooked together in an herb-rich brine, then allowed to chill in the brine, absorbing even more flavor. Think of it like a fresh pickle.
Once finished, the marinated veggies will keep for several weeks in the fridge.
This is a great dish to have on hand. You can serve it as an appetizer, with cheese and crackers, or as part of an antipasto tray. I have been known to eat them right out of the container as a snack.
You can also serve it on a bed of lettuce, as a salad, using some of the brine as the dressing. I sometimes double the brine ingredients, just so I have extra “liquid” to use as a dressing.
I kept it fairly mild, but you can add hot sauce for a spicier version, if you prefer.
I know 2 pounds of mushrooms sounds like an awful lot. It really isn’t. The mushrooms cook down a lot.
Pickled Mushrooms with Peppers
1/2 cup red wine vinegar
1/3 cup water
2 tablespoons oil
1 teaspoon sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
1/2 teaspoon dried basil
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs. fresh mushrooms, stems removed
2 sweet peppers, seeded and diced
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
