Ingredients
- 1 pound mushrooms (stems removed, small, white fresh mushrooms, you can also use a mix of button and cremini)
- 2 garlic cloves, minced
- 1 yellow onion, diced (small onion)
- 3 tablespoons oil (olive oil)
- 2 to 4 tablespoons white wine vinegar (to taste, I use 3)
- 2 teaspoons oregano, chopped fine (fresh)
- 2 tablespoons parsley, chopped fine (fresh)
- Red pepper flakes, pinch
- 1/2 teaspoon black peppercorns, crushed (a mix of green, pink and black peppercorns is nice if you have them)
- 1/4 teaspoon kosher salt (to taste)
How to Make
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Step 1: Mushrooms ... Clean the mushrooms with a damp cloth and remove the stems. Note: don't throw out the stems, they are great used to make broth. Bring a pot of salted water to a boil. Add the cleaned mushrooms and cook 4-5 minutes on medium heat until tender, but not too soft. Drain and transfer to a bowl.
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Step 2: Dressing ... To a small bowl or measuring cup, add the garlic, olive oil, vinegar, fresh herbs, red pepper flakes, salt, and pepper and mix well. Add immediately to the drained mushrooms while still warm. Toss, cover with plastic wrap and let marinate at least 4 hours, or over night preferred. Note: I crush the peppercorns by adding them to a small ziplock bag and hit lightly with a meat mallet or the bottom of a pan. You want them crushed, but not completely ground.
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Step 3: Serve ... Take them out of the refrigerator to take the chill off and ENJOY!
We hope you enjoy this recipe!
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