Marinated Mushrooms

Very tasty either hot or cold as an appetizer, a side vegetable, or over pasta or any cooked whole grain such as brown rice or quinoa, or combined with other side vegetable dishes.

​Serves: 3 to 4 (About 1  1/2 CUP) 
Cook Time: 2 Hours

Ingredients

• 2 TBSP olive oil
• 1 TBSP white cooking wine
• 8 OZ small white button mushrooms, whole or halved
• 1 TBSP white wine vinegar
• 1 TSP honey
• 1 TSP prepared mustard (Dijon preferred)
• minced fresh parsley

Instructions

1. Sauté mushrooms in 1 TBSP olive oil and wine in a skillet over moderate heat, stirring frequently, until mushrooms are just tender, about 6 minutes; remove from heat.
2. Blend 1 TBSP olive oil, vinegar, honey, and mustard together, pour over mushrooms and marinate 2 hours or longer at room temperature.
3. Serve at room temperature or heat them up for hot vegetable. Garnish with minced fresh parsley.

Info

​About Mushrooms:

Purchasing: Buy mushrooms with caps closed completely so that the gills on the undersides are not exposed. 8 oz. = 3 cups raw sliced.

Storage: Mushrooms like a dry atmosphere. Do not store in a plastic bag. Place in brown paper sack with a few air holes for circulation.

Cleaning: Do not clean until ready to use. Wipe with a paper towel or soft brush. If you need to wash them, wipe them dry immediately.

Preserving: Mushrooms are highly perishable. Use within two or three days. The shelf life can be extended two or three days by cooking them.

Cooking: Aluminum cookware will darken them. Sauté or stir-fry. If you desire to get mushroom flavor into a liquid, cook them until the juice comes out

Nutrition