MARINATED MUSHROOMS

Marinated Mushrooms image

These pickled mushrooms are a great snack by themselves or a wonderful addition to an antipasto platter. I started my catering business over 40 years ago by making antipasto platters for friends. At first I was just charging what it cost me and I had so many requests that one day I tripled the price and no one blinked. The beginning of my career as a caterer. My business was "Loaves & Fishes" and I have to say we never ran out of food when we catered. God had his hand on me from the beginning. I retired a few years ago when we moved to a sleepy little country town in So. AL.

Provided by Marsha Gardner @mrdick1950

Number Of Ingredients 10

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Ingredients

2 pound(s) fresh whole mushrooms
1/2 cup(s) freshly squeezed lemon juice
1/2 cup(s) white wine, white vermouth is what i use
1/2 cup(s) olive oil, extra virgin
4 - bay leaves
1 teaspoon(s) oregano, dried
2 clove(s) garlic, crushed
1/2 small onion, finely minced
1 tablespoon(s) kosher salt
1 teaspoon(s) freshly ground black pepper

Steps:

Bring all ingredients except mushrooms to a boil.
Wash mushrooms, remove stems if desired, place in hot liquid and let simmer for 10 minutes.
Place in a jar and tightly seal. Chill in refrigerator. Best if refrigerated at least overnight before serving. Will keep for 10 days.

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