Sunday, December 04, 2011
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1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
1 lb. mushrooms
5 cloves garlic
1 teaspoon salt
1/2 teaspoon oregano, minced
1/2 teaspoon basil, minced
1 large shallot, minced
2 green onions, chopped
1/4 teaspoon hot red pepper flakes
finely chopped red or green sweet peppers (optional)
Note: Use fresh herbs when available. If using fresh basil and oregano double quantities.
Brush off fresh mushrooms to clean.
Bring all other ingredients to a boil in a medium saucepan. Reduce heat and simmer (small bubbles) for 6 minutes. Toss in mushrooms and stir; cover pan. After 1 more minute of cooking, remove pan from heat, uncover and allow to cool.
Pour into clean jar and store in refrigerator. Serve cold. Great for bringing as a side for picnics.
Quantities may be doubled for a larger batch. Keeps up to 1 month in refrigerator.
If you like an extra tangy version, add 1 tablespoon of lemon juice or balsamic vinegar.