Ingredients
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1 - 1 1/2
-
1/3
-
1/3
-
2
-
1/2
-
1/2
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Marinated Mushroom Caps, Very yummy! Everyone raves about them!, Wonderful! I made these last night adding a little more basil, some minced garlic and a little minced red onion Definately one to make again Made for Spring PAC 2014 Thank you for posting P S I also served this along with your recipe #90102#90102, recipe#461736#461736 by chef#789508#78958 and some rice pilaf , These turned out very well – mixed everything up in a zip lock bag and left them overnight in the frig to marinate I then took some of them and sliced them up and cooked then with steak in a frying pan – while munching on the rest of them as an appetizer Can’t wait for the next covered dish at work – guess what I’m taking 🙂
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Steps
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1
Done
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Combine Vinegar, Oil, Green Onions, Parsley, Salt, Dry Mustard, Basil and Pepper, Stir Well. |
|
2
Done
|
Set Aside. |
|
3
Done
|
Carefully Remove and Discard Stems (or Freeze For Later Use) Add Caps to Vinegar Mixture, Toss Gently to Coat Evenly. |
|
4
Done
|
Fridge For 4 Hours. |
|
5
Done
|
Keep Up Airtight Container. |
|
6
Done
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*when I Make This For Home I Ususally Use the Stems but You Don't Have to, Otherwise I Will Freeze the Stems For Other Recipes Such as Sauces. |
