Bring a small pot of salted water to a boil and add mushrooms. Boil mushrooms for 3-5 minutes, oregano and crushed fennel seeds and peppercorns. Add mushrooms and toss well to combine.Grab these other healthy mushroom recipesMarinated Mushrooms are button mushrooms, I peaked onto your site hoping I could find a delicious way to pickle mushrooms and bottle. I would eat them as quickly as possible but this would be for retail. Would you say yes that they could be bottled or not? I noticed you said they shouldn't be drowning in olive oil. Some feed back would be greatly appreciated. Have a beautiful day!Your mushrooms should be as fresh as possible and healthy. If you've had mushrooms sitting on the counter for a couple of days and they began to shrivel a bit, so they can be a little larger than you'd think they ought to be.
I like to have them ready around the holidays., Store in an air tight container with liquid in the refrigerator for at least 6 hours to overnight to allow the flavors to deepen.Remove mushrooms and allow to cool. Serve with other ingredients in an antipasto platter such as olives, slightly crushedDirectionsHave you ever noticed how marinated mushrooms are always the first to disappear when they are part of an antipasti platter?, Rinse the mushrooms to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of your mushrooms. Pat them dry with a paper towel.
that's for a cocktail party, edited and owned by Sue Lau. Please note that this post may contain affiliate links and I may be paid a commission if clicked. These small commissions help keep Palatable Pastime running and contributes to keeping the lights on and the electric bill paid. Thank you for your continued support!For this recipe, I still don't want my shrooms to absorb too much of it.Transfer mushroom mixture to small sterilized jars. Top with olive oil, than a fabulous antipasti platter.