Tangy, seasoned mushrooms are a great appetizer. Simple to make, quick to disappear.
August 15, 2010
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.
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