Prep 10 mins
Cook 24 hrs
I was craving some marinated mushrooms one day and found that the deli mushrooms were a bit overpriced, so I made my own. If you like the flavor of fresh herbs, this is for you.
- 226.79 g fresh mushrooms
- 10 basil leaves
- 10 oregano leaves
- 5 sprig thyme leaves
- 1 garlic clove
- 1 red pepper
- 29.58 ml white vinegar
- 73.94 ml oil
- 4.92 ml sugar
- salt and pepper
- Place cleaned mushrooms in a sealable container. Chop herbs and mince the garlic. Slice the red pepper into thin strips. Whisk together remaining ingredients. Combine all with the mushrooms. Let cool overnight in fridge.
- If using dried herbs, I would suggest 1/2 teaspoons each of the basil and oregano and 1/4 tsp of thyme.
Turned out great to use in my Antipasto orzo salad.
On day 2 they were great, but on day 3 they were FANTASTIC!! I used red pepper flakes instead of red peppers. My guests took care of these pronto! These were the first thing to go at the party. These mushrooms are just wonderful, thank you so much for the recipe!
In the fridge marinating. . .be back tomorrow to rate! The only changes I made were to add about 1/2 tsp of dijon mustard and some red pepper flakes. I also had to cut my mushrooms because they were HUGE.