Monday, May 3, 2010

Wine Marinated Mushrooms

Extended Shelf Life for: Mushrooms and Red Pepper

Truth be told, I do NOT like mushrooms. So, when I wake up to a box filled with mushrooms, some properly contained others on the lose, I have a moment of desperation - WHAT DO I DO??? Fortunately, anything boiled in wine is worth taking a bite of AND when you have multiple potluck situations in a week, it's quite simple to share the 'burden' or joy of these fun-guys...
1 cup Red Wine
1 cup Rice Vinegar
1/3 cup Oil
2 Tbsp. Brown Sugar
2 cloves Garlic, minced
1 tsp. crushed Red Pepper flakes
1/2 Red Bell, sliced
1 lb. Fresh Mushrooms, stems removed
1 tsp. Oregano
Salt and Pepper to Taste
In a saucepan, bring the first 8 ingredients to a boil, set aside to cool. Add seasonings. Enjoy before a grilled burger or as a potluck appetizer.

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