| This is from "Fiesta!" Southwest Entertaining with Jane Butel Marinated Mexican Mushrooms 12 ounces 2- to 3-inch white button mushrooms, wiped clean and stemmed 1/3 cup virgin olive oil 1/3 cup white wine vinegar 2 garlic cloves, minced 1 teaspoon caribe (crushed dried red chile) 1/2 teaspoon Mexican oregano 1/4 teaspoon salt 1 large Spanish onion, thinly sliced and separated into rings 1. Prepare the vegetables, putting the mushrooms in a heatproof bowl. Then bring the remaining ingredients to a boil, adding the onions once the mixture begins to boil. Cook and stir frequently until the onions just begin to lose their crispness. 2. Pour over the mushrooms, and let them marinate at room temperature for at least 2 hours, stirring frequently. 3. Chill just before serving. They can be made several days before-- they keep very well up to a week. I like to serve these in a shallow rectangular or oval bowl, with the mushrooms surrounding the edges and the onions in the center. Add a sprinkle of the caribe for an added touch. Serve with toothpicks. Note: I 've never made these myself, but the other recipes in this book have always lived up to expectation. If the marinade is really tasty, you might want to add chunks of cucumber or zucchini to the mushrooms. - Sheila -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article. Recipes/requests go to recipes@rt66.com; questions/comments go to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. |
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Marinated Mushrooms
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