Marinated Mushrooms

Name: Marinated Mushrooms
Total time: 600 s
Yield: 2 servings
Cuisine: American
Ingredients: 3 cup small white/closed cup mushrooms, sliced; 1 tbsp white distilled malt vinegar or cider vinegar; 1 tbsp lemon juice; 1 tbsp extra virgin olive oil; 1 few dashes of Worcestershire sauce; 1 tbsp tomato paste/purée; 1 1/2 tsp dried mixed herbs; 1 tbsp cold water; 1/2 small onion, shredded/grated; 1 small garlic clove, crushed

Celeste @celeste_xtina_C00K5

Essex

From a recipe in the Mushroom Cookbook edited by Nicola Hill (Mitchell Beazley:1994) I used a pint jar for this, and halved the amount of mushrooms to serve two, for a light lunch, mezze or side salad.

Celeste @celeste_xtina_C00K5

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Ingredients

10 mins

2 servings

3 cupsmall white/closed cup mushrooms, sliced
1 tbspwhite distilled malt vinegar or cider vinegar
1 tbsplemon juice
1 tbspextra virgin olive oil
1few dashes of Worcestershire sauce
1 tbsptomato paste/purée
1 1/2 tspdried mixed herbs
1 tbspcold water
1/2 smallonion, shredded/grated
1 smallgarlic clove, crushed

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Steps

10 mins

1

Place all of the ingredients, except the mushrooms, into a clean quart jar and shake well.
2

Put the mushrooms in the jar, pushing them down to get them all in.
3

Replace the lid. Shake the jar to start breaking down the mushrooms.
4

Refrigerate the mushrooms for 24-36 hours, giving the jar a good shake every now and then (I did this every time I went to the fridge for anything)
5

Serve chilled with crusty French bread or warm pittas.