Marinated Mushrooms

One of the things that I was thankful for yesterday was having a really great marinated mushroom recipe to rely on. It's one that I found a number of years ago in Good Housekeeping magazine. I always make a relish tray for holiday dinners, and these mushrooms add a delicious and elegant touch to any relish or appetizer presentation. It's funny. Marinated mushrooms are one of those things that people mindlessly buy in jars at the grocery store, and they tend to think that's the only way to get them. As though they're not something you could ever make at home. Salad dressing, applesauce and pancake mix are kind of like that, too. (Remind me to share my pancake recipe sometime -- I promise that once you try it, you'll never go back to buying boxed or prepared mixes again.) Anyway, the point is that these marinated mushrooms are lots better than the jarred ones you can get at the store, probably because the mushrooms are only lightly cooked and therefore don't turn out all rubbery and tasteless.

The other great thing about this recipe is that it's quick. You can make these in just a few minutes the night before a holiday, pop them in the fridge, and they're ready to go for dinner the next day. Like most marinated things, the longer they stand in the marinade, the better they become. So, if you've been looking for something to add a little flair to your holiday relish tray, give these a try. They go great with turkey, ham, pork roast, or most any meat.

Marinated Mushrooms

1 cup white vinegar
1 cup water
12 oz. container fresh whole white button mushrooms (small if possible)
1 T. extra virgin olive oil
1/4 tsp. oregano
1/4 tsp. coarsely ground black pepper (I use a black and red pepper blend)
1/8 tsp. salt
1 T. pimentos (from small jar)

Clean mushrooms, trimming stem ends and halving any large mushrooms. In large saucepan, heat vinegar and water to boiling. Add mushooms and cook for 3-5 minutes, stirring the entire time. Remove mushrooms from liquid with a slotted spoon and place in a glass bowl. Add 1/2 cup of the mushroom cooking liquid, then stir in remaining ingredients. Cool slightly; cover and refrigerate several hours or overnight.