September 13, 2009
Marinated Mushrooms | Plant Based
Marinated mushrooms is one of my favorite sides to prepare and can be served cold or at room temperature. It is simple, quick and delicious.
1 pound of small or medium sized button mushrooms
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon dry mustard
2 cloves of garlic minced
1/2 medium white onion, thinly sliced
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon fresh flat leaf parsley, chopped
Clean the mushrooms with a damp paper towel and cut off the stems. Stems can be saved for later use in a stock.
In a large non-stick skillet, add the remaining ingredients and bring to a boil for a few seconds. Add the mushrooms and toss until evenly coated.
Bring the heat down to low and simmer the mushrooms for about 10 minutes, tossing once or twice. If the mushrooms are larger, they can be cook for a few minutes longer. Pour everything into a heat proof container and let it cool to room temperature before placing it in the fridge. Make sure you have a lid for your container. Refrigerate for at least 2 hours before serving to allow maximum flavor.