Chile Mushrooms
"Like Chiles? Like Mushrooms? These overnight marinated mushrooms are great served on an appetizer tray or in salads or just gobbled on alone! From Pepper Fool"
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb white mushroom (or brown)
- 3 dried chilies (to taste)
- 1 tablespoon fresh thyme leave
-
DRESSING
- 1 1⁄2 cups white vinegar
- 1 bay leaf
- 1⁄4 cup sugar
- 3⁄4 cup extra virgin olive oil (or salad oil)
directions
- Brush the mushrooms clean and place in a large jar with the chillies and thyme. Combine the vinegar, bay leaf, sugar and salt into a saucepan and slowly bring to the boil. Remove from the heat and allow to cool.
- Whisk in the oil. Pour over the mushrooms to cover.
- Let sit for at least 8 hours. Serve with drinks or as a starter with crusty bread and salad greens.
- Best eaten within two days, but they last up to a week in the fridge.
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RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
