Bill Granger's Marinated Mushrooms
- Ready In:
- 1 lb button mushroom
- 3 1⁄2 fluid ounces extra virgin olive oil
- 2 tablespoons red wine vinegar
- 3 teaspoons oregano, finely chopped
- Blanch the mushrooms in boiling salted water for 3 minutes, then drain.
- While the mushrooms are warm, pour over the olive oil and the red wine vinegar.
- Add oregano, a little salt and freshly ground black pepper, then stir to combine.
- Allow to cool, then chill until serving.
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A lovely, different way to prepare mushrooms. The oregano worked beautifully in this dish. In an attempt to make it healthier, I reduced the oil and upped the vinegar and after soaking for nearly 24 hours, the vinegar taste was a little strong but that's my fault, not the recipe's. I'll definitely make this often, probably adding minced garlic next time. I also used the vinegar mixture to marinate some tomatoes after the mushrooms and those came out lovely as well! Made for PAC Spring 2010.
Great fresh flavor and so simple to make. I tagged this recipe for my DH who loves mushrooms and he really liked them. The directions didnt mention how much water to boil or salt to use so I filled a medium sized pot halfway with water and added a good palm full of salt. I had red wine vinegar flavored with garlic and used dried oregano instead of fresh. Loved the oregano flavor and the mushrooms would be great with a meat and cheese platter or with a good deli sandwich. Thank you Sarah_Jayne for posting, will make these again this summer.
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