Marinated Mushrooms
Author: 
 
Recipe Name: Marinated Mushrooms Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 6–8 servings
Ingredients
  • 2 pounds whole button or cremini mushrooms
  • *
  • 1 large red bell pepper, seeded and julienned
  • 1 (8-ounce) jar whole small green olives, pitted and undrained
  • 4 sprigs fresh rosemary or thyme
  • 8 peppercorns, slightly crushed
  • 6 garlic cloves, peeled and sliced
  • 1 cup dry white wine or low-sodium chicken stock
  • ¼ cup chopped fresh parsley
  • 3 tablespoons canola or vegetable oil
  • 3 tablespoons white balsamic or white wine vinegar
Instructions
  1. Place the mushrooms, bell peppers, olives and herb sprigs in a shallow baking dish in a single layer. Set aside. Place the peppercorns, garlic, wine or stock, parsley, oil and vinegar in a jar with a tight-fitting lid. Close and shake vigorously to emulsify. Pour over the mushroom mixture, cover and refrigerate overnight or for 8 hours. Bring to room temperature for 30 minutes before serving as an appetizer.
  2. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/fascinating-fungi/