Chef's Note: This is a family favorite. I served these mushrooms at my daughter’s wedding, my son’s birthday bash, and at many other celebrations. Why does everyone gobble them up? The answer is texture. The key here is not to marinate the mushrooms too long, so they still have some crunch. If you don’t finish eating all of them, they will be good for days, of course, but will be softer. That’s when you can throw them into a green salad. The leftover marinade can be added to your everyday vinaigrette.
- 1 ⁄ 2 cup California Olive Ranch extra-virgin olive oil
- 2 ⁄ 3 cup red wine vinegar
- 2 cloves garlic, smashed
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 ⁄4 cup water
- 1 small yellow onion, cut into 1 ⁄4-inchthick rings
- 2 ⁄ 3 pound fresh small white button or cremini mushrooms
Step 1: In a deep bowl or crock, whisk together the olive oil, vinegar, garlic, sugar, salt, and water. Add the onion rings. Set aside.
Step 2: Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels. Add to the marinade, stir gently to mix well, and leave at room temperature for 3 to 4 hours.
Step 3: Serve the mushrooms with toothpicks for spearing.
Wine Note: Because of the strong vinaigrette, you will want to pour a white wine, such as Falerio or Tocai Friulano. A sparkling wine would be good as well
Recipe courtesy of Antipasti
: Fabulous Appetizers and Small Plates (Chronicle Books, 2006), by Joyce Goldstein
Reprinted with permission from the publisher