I like mushrooms, especially cooked in a stew or pickled. When I had to come up with a relatively simple-to-make hors d’euouvre, I went through one of my many cookbooks, found a starting place, and set to work.
The original recipe also calls for some salt, but we don’t use that in anything other than baking.
You need: two pounds baby mushrooms (little white ones. Four boxes the way the local stores package them)
2/3 cup [red] wine vinegar
1/2 cup oil [I used basil infused olive]
2 cloves garlic, crushed [a small dollop]
1/2 cup parsley chopped [I used three Tablespoons dried flakes]
1 Tablespoon Dijon mustard [I used German]
2 Tablespoons brown sugar.
Clean the mushrooms and trim off the ends of the stems if needed. In an medium-sized, acid-proof pot, bring vinegar, oil, garlic, parsley, mustard and sugar to a boil. Add the mushrooms and return to a boil. Simmer for 15 minutes or a little longer, depending on altitude. Allow to cool in the liquid. The mushrooms will shrink a lot, so the liquid will probably cover them. That’s good. Store in the fridge in a sealed container until time to serve. Drain and serve with toothpicks or allow guests to help themselves.
Makes a lot. Could be halved, but remember, mushrooms shrink. These keep well, and really are better the next day. Feel free to tinker with the spices and the type of wine vinegar and oil.
Original recipe from: Savoring the Southwest: A Cookbook and More from the Land of Enchantment Published by the Rosewll Symphony Guild, Roswell, NM. 1983. (The book is part of the long tradition of fund-raiser cookbooks that go back to the original Charleston Receipts by the Charleston SC Junior League.)