I always try to include these mushrooms with my antipasti platters. They marry well with cubes of cheese, assorted olives, roasted peppers and assorted sliced salumi. Try them and you find yourself in a true, vegan and diet friendly, nosher's paradise. The mushrooms are exceeding easy to put together and are budget friendly to boot. I also like to serve these as a salad topping or as a first course for casual company meals. Flavor is best if they are left to chill overnight. Here's the recipe for one of my easiest, and best, appetizers. I hope you'll try it.
Marinated Mushrooms
Ingredients:
- 1 pound fresh cremini or white button mushrooms
- 2 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar, or to taste
- 1/2 teaspoon granulated sugar
- 2 cloves fresh minced garlic
- 1/4 cup minced red onion
- 3/4 teaspoon dried oregano or marjoram
- 2 tablespoons fresh minced parsley
- Kosher salt, to taste
- 1/2 teaspoon each black peppercorns and coriander seeds
- Optional garnish: 1 tablespoon drained, chopped pimento
- Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, sugar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving. Garnish with pimento for color. Yield: 4 servings.
