Red Wine & Balsamic Marinated Mushrooms
Esta receta de champiñones marinados es facilísima, se conserva durante semanas y se puede preparar en grandes cantidades. Así que anímate, prepáralos ahora y la próxima vez que tengas invitados tendrás un acompañamiento casero más para tu tabla de antipasto.
Ingredientes · Raciones 4
- 1 lb Swiss brown mushrooms (any firm mushroom can be used)
- 2 clove garlic
- olive oil (extra virgin)
- 3/4 cup red wine
- 1/3 cup balsamic vinegar
- sea salt flakes
- black pepper (freshly ground)
Método · 15 min
- Grate or finely chop the garlic.
- Add the garlic to the mushrooms.
- Place a large pot on medium high heat.
- Add 4-5 tablespoons oil.
- Add mushrooms & garlic.
- Stir for about 1 minute.
- Add the red wine.
- Increase the heat to high, stir and cook for 1 minute.
- Add the vinegar and stir through.
- Season with salt & pepper.
- Reduce heat to low and simmer for 10 minutes.
- Allow to cool.
- Drain & serve (reserve the liquid).
- Can be served whole as part of antipasto platter, or in salads or even sliced on crostini.
- Store remaining mushrooms in marinade in fridge.
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 that these marinated mushrooms are simply delicious?! Enjoy!