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Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 20 |
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this recipe is a variation on one I got from my sister. These are a great addition to an antipasto platter or a luncheon buffet, or for poppingin your mouth every time you open the fridge. They will keep much longer than they are likely to last. Prep time included marinating time. Ingredients:
2 cups white wine vinegar |
2/3 cup extra virgin olive oil |
1 small onion, chopped |
4 cloves garlic, chopped |
4 teaspoons salt |
4 teaspoons fresh ground black pepper |
4 teaspoons sugar |
2 1/2 lbs small fresh mushrooms, cleaned,tough ends of stems cut off |
4 tablespoons chopped fresh parsley leaves |
Directions:
1. Thoroughly mix all ingredients except mushrooms and parsley.
2. Add mushrooms, quartered or sliced if desired or if you had to use large mushrooms.
3. Cover and let marinate at least overnight (or longer) in refrigerator, stirring occasionally.
4. Add parsley during the last 2 hours.
5. After use, strain and save marinade for next time.
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