Prep 10 mins
Cook 15 mins
Something a little different to take to your next potluck gathering.
- 3⁄4 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon sugar
- 1⁄2 teaspoon basil
- 6 peppercorns
- 1 bay leaf
- 1 clove garlic, minced
- 2 lbs whole mushrooms
- Simmer all ingredients (except mushrooms) in a covered saucepan about 10 minutes.
- Stir in mushrooms and coat entirely with marinade; cook 5- 8 minutes or until tender.
- Refrigerate; drain at serving time.
I love mushrooms. This recipe tasted great! I almost halfed the liquids since I didn't have 2 lbs of mushrooms, but didn't thanks to satisfied chris's comment. I will make these again.
I used just a small carton of mushrooms but the same amount of liquids. My DH loved them and said they were just as fancy & tasty as the expensive ones at the store!
Just A Heads Up! I did not rate this recipe because I cut it in half and had major problems. 3/4 tsp salt is way too much - maybe cut back to 1/4 tsp. Do not simmer 10 minutes - too little liquid and ingredients burn easily. I'll try the recipe again when I have a full 2 lbs. of mushrooms. But, I repeat, do not cut this recipe in half without playing with ingredient amounts and timing