Mushrooms marinated with onion, pimiento, garlic and oregano. Straight from my grandmother's recipe box and perfect for your next cocktail party.
Prep Time2 hourshrs
Course: Appetizer, Snack
Keyword: mushrooms, vintage recipe
Servings: 12
Author: Nicole Coudal
Ingredients
2lbs.Whole, small-medium mushrooms(Button or Portobella)
1/4c.Fresh lemon juice
Marinade
1Tb.Fresh parsley, minced
2Tb.Onion, minced
2Tb.Pimiento, minced(alt: roasted red pepper)
1cloveFresh garlic, peeled and minced
1/2tsp.Table or Sea salt
1/2tsp.Dry oregano
1/8tsp.Ground black pepper
1/2tsp.Granulated sugar
1/4c.Water
1/4c.Olive oil
1/2c.White distilled vinegar
Instructions
Brush mushrooms with a dry towel and remove stems. If they're bigger than bite-sized, cut them in half.
Add marinade ingredients to a large bowl and whisk; set aside until mushrooms are ready.
Add mushrooms and lemon juice to a saucepan and stir. Bring to a boil then simmer only 1 minute and remove from heat. Strain out the liquid and transfer mushrooms to the marinade.
Allow mushrooms to sit at room temperature for about 1 hour in the marinade order to absorb flavor, then refrigerate them 2-3 hours before serving.
Notes
Note: "Prep Time" is noted as 2 hours, which is primarily the marinating time. These mushrooms can be prepped in less than 10 minutes, but you need them to marinate about 2 hours before serving.