These marinated mushrooms are just the thing to amp up your next cheese board. Or maybe you’re looking for something to add more interest to your antipasti tray. These are your guys.
Total Time
30min
4.5
2 Ratings
Author: A Hint of Rosemary
Servings:
4
Ingredients
•
1/2
cup
Olive Oil
•
4
cloves
Large
Garlic
, peeled, halved
•
9
cups
Small
Mushrooms
•
1/2
cup
Fresh Parsley
, chopped
•
1 1/2
cups
Dry White Wine
•
1 1/4
Lemons
, juiced
•
3
Tbsp
Red Wine Vinegar
•
6
Whole Cloves
•
2
Bay Leaves
•
1/2
tsp
Crushed Red Pepper Flakes
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Freshly Ground Black Pepper
•
to taste
Balsamic Vinegar
Cooking Instructions
1.
Heat the Olive Oil (1/2 cup) in a large skillet over medium-low heat. Add Garlic (4 cloves) cloves. Sauté for 5 to 6 minutes until soft and golden. Remove the garlic from the skillet with a slotted spoon. Save for another use.
2.
Increase heat to medium-high. Add the Mushrooms (9 cups) and Fresh Parsley (1/2 cup). Sauté until the mushrooms turn a golden color for about 8 to 10 minutes.
3.
Reduce heat to medium-low and stir in the Dry White Wine (1 1/2 cups), juice from Lemons (1 1/4), Red Wine Vinegar (3 Tbsp), Whole Cloves (6), Bay Leaves (2), Crushed Red Pepper Flakes (1/2 tsp), Kosher Salt (1/2 tsp), and Freshly Ground Black Pepper (1/4 tsp). Cover and simmer for 5 minutes.
4.
Cool to room temperature. Transfer to a container, cover and chill until cold.
5.
When ready to use, drain the mushrooms and transfer to a serving dish. Drizzle all over with Balsamic Vinegar (to taste). If desired, lightly sprinkle red pepper flakes over the top. And the thicker the vinegar, the better.
Author's Notes
Personalize with your favorite herbs by adding fresh thyme, dill or rosemary to the mix.
Nutrition Per Serving
CALORIES
351
FAT
27.8 g
PROTEIN
4.8 g
CARBS
9.0 g
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