Marinated Mushrooms and Peppers

Marinated 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.

     Marinated 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.