RECIPE

Minute Marinated Mushrooms

Serve with Warm Can’t Beet That Salad and Pork Medallions with Charcuterie Sauce.

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)

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.

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