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Marinated Mushrooms

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Ingredients
  Water 4 Cup (64 tbs)
  White wine vinegar 6 Tablespoon
  Small mushrooms 2 Pound
  Shallots 5 Small, cut in half lengthwise
  Garlic cloves 2 Large, cut in half lengthwise
  Tarragon sprigs/1/2 teaspoon dry tarragon 4
  Bay leaf 1
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
Directions

In a 4- to 5-quart pan, bring water and 2 tablespoons of the vinegar to a rolling boil over high heat.
Add mushrooms, cover, return to a boil, and boil for 5 minutes.
Remove from heat and let cool, then cover and refrigerate in cooking liquid until next day.
Drain mushrooms and pack into a 1-quart glass jar.
Poke shallots, garlic, tarragon, and bay leaf down among mushrooms.
Stir together remaining 1/4 cup vinegar, oil, and salt, if desired; pour over mushrooms.
Cover and let stand at room temperature until next day, then serve.
Or refrigerate, covered, for up to 3 weeks; if oil thickens, bring to room temperature before serving.

Recipe Summary

Course: 
Side Dish
Interest: 
Holiday
Ingredient: 
Mushroom

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