Easy marinated mushrooms take 15 minutes to prepare. Even make them the night before! A tasty and refreshing snack.
Ingredient
– 3 pounds button mushroom– ½ cup lemon juice – Water– 1 ¼ cups white wine vinegar – 1 cup pure olive oil– 5 garlic cloves – 1 ½ teaspoon Kosher salt– 2 teaspoons dried oregano– 2 teaspoon dried parsley – 1 teaspoon crushed red pepper flake
Direction
1
Add lemon juice and water (just enough to cover the mushrooms) to a large pot. Bring to boil.
Wash mushrooms while boiling lemon water.
2
Remove the stems. Instead of cutting the smaller mushrooms, cut the larger ones in half and put them in a large pot. Mushrooms shrink when boiled.
3
After the lemon water boils, carefully add the mushrooms. Boil them for 5 minutes (don't overcook them).
4
While the mushrooms boil quickly, boil the marinate.
Mix olive oil, vinegar, garlic, salt, oregano, dried parsley, and crushed red pepper flakes in a small pot. Start boiling and let it boil for about 3 minutes (or as long as it takes to boil the mushrooms).
5
When boiled for a few minutes, remove from heat to handle mushrooms. Reserve the garlic cloves in a small plate from the olive oil marinade. Drain mushrooms in colander.
6
Place them in canning jars, add a garlic clove, and leave 1/2 inch headspace. With the mushrooms in the jars, stir the olive oil marinade and carefully pour it over them, leaving 1/2 inch of headspace on top.
7
Put them in the fridge with lids. They can last two weeks in the fridge.Serve room-temp.Serve marinated mushrooms in salads, antipasto, pasta salad, or straight from the jar.
also see
also see
Rosemary Grissini-Easy Italian Bread sticks Recipe