Marinated Honey Mushrooms
Description
Simple, attractive and tasty.
Ingredients
At a glance
Mushroom
Course
Cuisine
Makes
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
Methods/steps
- Saute mushroom caps with oil over medium high heat in non-reactive pan for 6-8 minutes or until lightly browned.
- Add wine and simmer 2-3 minutes or until alcohol has evaporated.
- Remove from heat and add remaining ingredients.
- Cool and move to a 1 quart canning jar.
- Refrigerate and marinate at least overnight.
Reviews
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