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Marinated Honey Mushrooms
Created by AndrewM, Tuesday, 05 January 2010


Simple, attractive and tasty.

At a glance
1 quart
  • 1 lb. honey mushroom caps, cut in half if large
  • 1/4 C. olive oil
  • 1/2 C. light red wine
  • 1/4 C. balsamic vinegar
  • 1 small white onion, minced
  • 4 T. fresh tarragon, chopped
  • 4 T. fresh Italian parsley, chopped.
  • 3/4 t. salt
  • 1/4 t. fresh ground pepper
  1. Saute mushroom caps with oil over medium high heat in non-reactive pan for 6-8 minutes or until lightly browned.
  2. Add wine and simmer 2-3 minutes or until alcohol has evaporated.
  3. Remove from heat and add remaining ingredients.
  4. Cool and move to a 1 quart canning jar.
  5. Refrigerate and marinate at least overnight.
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