I love Marinated Mushrooms and have made my own for years.  They add a delicious and surprising zest to salad and are equally as delicious in pasta salad.  This recipe is very easy and the mushrooms keep wonderfully in the refrigerator with a tight fitting lid, I pour a bit of olive oil on top of the marinade liquid to help keep the food very fresh below the oil line.  Once the mushrooms are eaten, I use the remaining marinade for cooking stew or soup. 

16 ounces Crimini or White Mushrooms

1 ½  cups water

½  cup Red Wine vinegar

1-2 tablespoons Extra Virgin Olive Oil

Salt

Jar with tight fitting lid

Prepare the mushrooms:  Remove dirt from mushrooms.  Use the stems and don’t throw them away.  Instead use a paring knife to slice a thin sliver from the end of the stem.  Keep small mushrooms whole, quarter larger mushrooms.

In a saucepan large enough to accommodate mushrooms and liquids, place the water in the pan and bring to a boil.  Then add the vinegar, mushrooms and dash of salt.  Lower the heat to a rolling simmer for 10 minutes.  Remove pan from heat, allow liquid and mushrooms to cool down to warm.

Pour the mushrooms and the liquid in a jar with a tight fitting lid.  Pour olive oil on top of liquid.  Tightly seal the jar and store in the back of the refrigerator.

Did you know?

Portobello mushrooms, picked when young are called Crimini Mushrooms or Baby Bella Mushrooms. Their difference is only that Baby Bella is a trademarked name.

“Marinated Mushrooms” by Liz Conforti, Forget What You Know About Wheat(c) 2015

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