Marinated Mushrooms

Marinated Mushrooms are a delightful appetizer that is best made the day before. The garlic and tarragon make the flavours pop.

When I went to the Cordon Bleu Cookery School in London, they told us never to wash mushrooms, just brush them. Continental Mushrooms from Metcalfe Ontario agrees:

Clean mushrooms just before using. Wipe mushrooms with a damp cloth and pat dry with paper towel. Do not scrub or peel mushrooms, or soak them in water as this destroys flavour, texture and valuable nutrients.

Serve them in a pretty glass bowl and pass the toothpicks!

Print recipe

Ingredients

2/3 cups tarragon vinegar (or 2/3 cup white wine vinegar and 1 tbsp of dried tarragon)
1/2 cup olive oil
1 1/2 Tsp salt
2 Tbsp water
dashTabasco or other hot sauce
1 Large clove garlic (grated or minced)
1 1/2 - 2 Cups button mushrooms (if not available, then substitute with larger mushroom that have been quartered)
freshly ground pepper
1 Tbsp white sugar
1 Small onion (thinly sliced)

Directions


Brush the mushrooms with a mushroom brush or a dry paper towel. Trim the stems. Separate the onion into rings.

In a mixing bowl, combine the tarragon vinegar, oil, sugar, salt, water, hot sauce, garlic and pepper. Stir until well mixed. Add onion and mushrooms to vinegar mixture and stir to mix well.

Place the mixture in a large glass jar with a screw top lid (like a large mason jar). Refrigerate for at least 8 hours, turning the jar occasionally. If you do not have a large jar, then cover the bowl and stir occasionally.

Lift the mushrooms out and drain them before serving. Retain the liquid to store any unused mushrooms. They will keep refrigerated for a couple of days. Serve with cocktail toothpicks.