Marinated Mushrooms

I love mushrooms. Fresh in salads, sauteed, in soups. Pretty much any way you can imagine. I really like to make a big batch of marinated mushrooms this time of year. They keep for weeks and make a great snack on a hot day. I also like to serve them with assorted cheeses as a quick appetizer. These are also nice to pack for picnics and cookouts. Once you get all the ingredients together and pop them in the fridge. It takes a few days for them to get to the perfect, sort of fresh pickled stage, but I find myself eating a few even the next day. Sometimes I add cherry tomatoes to the mix, too. I add the tomatoes just a couple of hours before serving.

 

 

Marinated Mushrooms

 

Marinade:

½ c. olive oil

1c. vinegar, cider or red wine vinegar preferred

1/3 c. sugar, or to taste

¼ c. water

1 t. salt

1 t. dried minced garlic

2 T. dried mixed herbs, I used my own Italian blend

 

1-2 lbs. mushrooms

 

Mix marinade and set aside. Wash and trim mushrooms and cut into halves, if needed. Place in a bowl and pour over the marinade. The marinade does not have to cover them completely. The marinade will draw moisture out of them.  Cover and refrigerate for at least a few days for best flavor. Stir them once a day.

To serve: Drain mushrooms and serve as is, or add olives, artichoke hearts, cheese cubes and smoked meats for an antipasto. I’ve also known people to serve them with crusty bread.