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LOCATION: Recipes >> Preserving >> Pickled Mushrooms 03

Print this Recipe    Pickled Mushrooms 03

Marinated Mexican Mushrooms

12 ounces 2- to 3-inch white button mushrooms, wiped clean and stemmed
1/3 cup virgin olive oil
1/3 cup white wine vinegar
2 garlic cloves, minced
1 teaspoon caribe (crushed dried red chile)
1/2 teaspoon Mexican oregano
1/4 teaspoon salt
1 large Spanish onion, thinly sliced and separated into rings

Prepare the vegetables, putting the mushrooms in a heatproof bowl.
Then bring the remaining ingredients to a boil, adding the onions
once the mixture begins to boil. Cook and stir frequently until
the onions just begin to lose their crispness. Pour over the
mushrooms, and let them marinate at room temperature for at least
2 hours, stirring frequently. Chill just before serving. They
can be made several days before-- they keep very well up to a week.
I like to serve these in a shallow rectangular or oval bowl, with
the mushrooms surrounding the edges and the onions in the center.
Add a sprinkle of the caribe for an added touch. Serve with
toothpicks.

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