Description
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Ingredients
- ½ cup red wine vinegar
- ⅓ cup water
- 2 tablespoons corn oil
- 1 teaspoon white sugar
- 1 tablespoon chopped onion
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried basil
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 2 (16 ounce) packages fresh mushrooms, stems removed
- ½ red bell pepper, diced
Instructions
- Combine the vinegar
- water
- oil
- sugar
- onion
- parsley
- basil
- garlic
- salt
- and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender
- 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 5 hrs
Servings: 12