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Mushrooms coated with marinade and ready to go into the refrigerator.

Summer's Secret Marinated Mushrooms

I love mushrooms ... Sauteed and smothering a steak, folded into an omelette, bobbing around in tomato sauce - they're all good! This marinated version - uncooked and served cold or room temperature - is no exception. Give it a try and see if you agree!

Ingredients ...

1 pound of your favorite mushrooms, stems removed, peeled* and quartered (if they are larger than bite-sized), or dried mushrooms

Marinade ...

2 red wine vinegar

5 table spoons olive oil

1 teaspoon mustard (I like a 50/50 combination of Dijon and Pommery mustards)

2 cloves of garlic, pressed

1/4 teaspoon salt

3 or 4 dashes Louisiana hot sauce

2 teaspoons Summer’s Secret Seasoning

Stuff you'll need ...

Large mixing bowl

Small mixing bowl and whisk, or small jar with tightly-fitting lid

Container with tightly-fitting lid, large enough to hold the mushrooms

Directions ...

Put the bite-sized mushrooms in the large bowl. (* I peel Crimini, brown, white and Portobello mushrooms, rather than wash them, so they don’t absorb water. Other mushrooms can also be peeled or wiped with a damp paper towel.)


Add marinade ingredients to the small bowl and whisk to mix, or to the glass jar and shake well to mix. Pour the marinade over the mushrooms and stir gently to coat. Put the mushrooms and marinade in the container, secure the lid, and refrigerate for at least one hour, turning every 15 minutes to coat evenly. The mushrooms can stay in the refrigerator overnight; turn the container every now and then.


Serving Suggestions ...

These are terrific on an antipasto platter, as appetizers, as a vegetable side dish or tossed on top of a green salad.