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Local Eats

Home Cooking & Takeout in Roslindale, West Roxbury and Beyond

Friday, September 29, 2006

Marinated Mushrooms

Marinated Mushrooms

An eight ounce package of white button mushrooms
½ cup extra virgin olive oil
2 Oz. red wine vinegar
A few sprigs or fresh dill
A clove of crushed garlic
Fresh ground black pepper
No salt!

Clean the mushrooms and cut away the rough parts of the stems. Halve or quarter the largest mushrooms into pieces that are about the same size as the smallest ones. Leave the small ones whole. In a non metallic container* that you can close tightly and turn upside down without fear, combine all the ingredients including several grinds of black pepper and seal the container. Turn it over in your hands a few times to mix the contents and refrigerate for at least twenty four hours. Rotate the container a couple of times in that period so everything mixes nicely. Serve and enjoy.
Storage time is about a week or two.
*Don’t worry about overcrowding the container. Within two or three hours the contents will shrink dramatically and you’ll have plenty of room.
No dill? Fresh or dried oregano makes a great substitute.


At September 29, 2006 6:25 PM, Blogger Giancarlo said...



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