Minute Marinated Mushrooms
Serve with Warm Can't Beet That Salad and Pork Medallions with Charcuterie Sauce.
by Rachael Ray | on 03/09/11
Photo credit: Lisbeth Axell
Ingredients
- 2 large bay leaves
- 1 tablespoon peppercorns
- 1 teaspoon mustard seeds (1/3 palmful)
- 4 cloves garlic
- 1 Fresno chili pepper
- 1 small red onion, chopped
- A generous handful of flat leaf parsley
- A few sprigs of fresh thyme
- 1/2 cup white wine vinegar
- 1/4 cup sugar
- 1 tablespoon sea salt
- 1 pound very small button mushrooms
- 1/4 cup extra virgin olive oil (EVOO)
Serves 4-6
Preparation
Add the bay leaves, peppercorns, mustard seeds, garlic, chili pepper, onion, parsley and thyme to a food processor and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Add the paste and simmer for 1-2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep for 1 minute. Stir and drizzle with EVOO.
