Pickled Mushrooms En Brochette
|Whole mushrooms||1 Pound, trimmed, brushed clean|
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Onion||1 Large, sliced thin|
|Dried oregano||1 Teaspoon|
|Canned artichoke hearts||8 1⁄2 Ounce, not marinated,drained (1 can, 12 hearts)|
|Chopped parsley||1⁄4 Cup (4 tbs) (for garnish)|
|Sliced almonds||1⁄4 Cup (4 tbs) (for garnish)|
|Canola oil||3 Tablespoon (for brushing skewers and grid)|
Place mushrooms in a deep bowl.
Mix together garlic, oil, vinegar, onion, oregano, salt, and pepper.
Toss dressing with mushrooms.
Cover and refrigerate overnight.
Drain mushrooms before using.
Thread skewers, alternating with mushrooms and artichoke hearts.
Preheat the grill.
Set kabobs on grid over ashen coals.
Grill kabobs about 6 to 8 minutes, turning once or twice.