Marinated Mushrooms
Tangy, seasoned mushrooms are a great appetizer. Simple to make, quick to disappear.
Not in the mood for a laborious appetizer? These easy, savory bites are perfect for a quick summer dinner. Served with slices of your favorite rustic bread and a hearty salad, marinated mushrooms are a satisfying early fall supper. Or, toss them in a panini with roasted bell peppers and chopped garlic for a quickie lunch.
What You Need:
- 2 12-ounce packages of dehydrated mushrooms
- 1 tablespoon fresh lemon juice
- 1 cup red wine vinegar
- Salt, pepper, dried basil, and dried oregano to taste
- 3 cloves garlic, finely minced
What You Do:
- In a large bowl, place mushrooms with enough water to cover. Soak for about 30 seconds, turning until dirt and fertilizer are removed. Rinse mushrooms.
- Bring 2 quarts of water to a boil. Cook the mushrooms for 5 minutes and drain (the liquid can be stored for later use as a starter for a rich vegetable stock). Put mushrooms into bowl and add 1 cup red wine vinegar, lemon juice, salt, pepper, and herbs to taste. Let mushrooms sit in refrigerator for at least one hour so that all the flavors merge.
Click here for more delicious recipes:
Mushroom Pate
Mushroom Risotto
Marinated Kale Salad
Bacon Ranch Deviled Eggs
These vegan eggs have a creamy ranch dressing and smoky bacon flavor.
Read More »
Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
Fresh summer and sundried tomatoes transform into a tasty sauce for these addicting enchiladas.
Read More »
Bean and Corn-Stuffed Poblano Peppers
Baked chile rellenos meet chiles en almendra (almond sauce). The delectably creamy white sauce is the perfect complement for spicy salsa cruda.
Read More »
Summer Sunset Sangria
This sexy and refreshing sunset-colored sangria is almost too pretty to drink. Almost.
Read More »
More Flashbacks
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
- Vegan Asparagus Snap Pea Frittata
- Spiced Belgian Waffles with Blood Orange Sauce
- Springtime Macaroons
- Strawberry Streusel Cake
- Balsamic Grilled Salad with Asparagus, Brussels Sprouts, & Onions
- Vegan Split Pea Soup with Dulse and Kale
- Curried Sweet Potato Soup
- Grandma Tracy’s Tomato Rice Soup
