Olive Bar Marinated Mushroom Recipe

This marinated mushroom recipe is similar to one you'd find at an olive bar. Soaking them in vinegar is technically pickling, and it's what gives the mushrooms that great salt and sour taste.

More complex than a straight vinaigrette, this recipe has a different flavor due to the addition of mustard seeds and red pepper.

Feel free to experiment with the amounts of the ingredients until you find something perfect.

Recommended mushrooms: Any of the edible mushrooms, but this often works best with white buttons from the grocery store.

Ingredients:

• 1 lb mushrooms
• 1/2 cup red or white vinegar (I prefer white for this)
• 3/4 cup water
• 1 tsp mustard seeds
• 2 cloves garlic, minced
• 1/2 chopped red pepper
• salt to taste

Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like, but I find they work just fine in this recipe.

Place them in a container with the vinegar, water, mustard seeds, garlic, and red pepper. Let them marinate for at least an hour, preferably overnight.

Put the mushrooms and marinade into a pot and bring to a boil. Reduce the heat and simmer for 10 minutes. Allow to cool. For a stronger taste, refrigerate overnight again after cooking.

Serve as an appetizer or side dish.

Variations:

• Add sugar and/or black pepper to the marinade.
• Use the marinade to soak some olives and serve as part of an antipasto plate.
• Add 1 or more tsp of chopped chilies for more spice.

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