RED WINE & BALSAMIC MARINATED MUSHROOMS

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RED WINE & BALSAMIC MARINATED MUSHROOMS

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Features:
  • Gluten Free
Cuisine:
  • Medium

Ingredients

Directions

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This recipe for marinated mushrooms is an absolute breeze, it keeps for weeks and can be done in large batches. So go on, make some now and the next time you have friends over you’ll have one more homemade item you can serve with your antipasto platter. Did we mention they are delicious.

VIDEO INSTRUCTIONS:

WRITTEN INSTRUCTIONS:

  1. Grate or finely chop the garlic
  2. Add the garlic to the mushrooms
  3. Place a large pot on medium high heat
  4. Add 4-5 tablespoons oil
  5. Add mushrooms & garlic
  6. Stir for about 1 minute
  7. Add the red wine
  8. Increase the heat to high, stir and cook for 1 minute
  9. Add the vinegar and stir through
  10. Season with salt & pepper
  11. Reduce heat to low and simmer for 10 minutes
  12. Allow to cool
  13. Drain & serve (reserve the liquid)
  14. Can be served whole as part of antipasto platter, or in salads or even sliced on crostini
  15. Store remaining mushrooms in marinade in fridge

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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