Funghi Marinati

Marinated Mushrooms These mushrooms brighten any antipasto assortment, but especially one that includes a selection of salumi. Be careful not to marinate the mushrooms too long, as you want them to have some crunch. If you don't finish them, they can be covered and refrigerated for a few days and then brought to room temperature before serving, though they will be softer. Wine: Prosecco or Lambrusco

Funghi Marinati
Funghi Marinati

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    cup extra virgin olive oil

  • 2/3

    cup red wine vinegar

  • 2

    cloves garlic, crushed

  • 1

    Tbsp sugar

  • 1

    tsp salt

  • 1/4

    cup water

  • 1

    small yellow onion, cut into 1/4-inch-thick slices and separated into rings

  • 2/3

    lb fresh small white button or cremini mushrooms

Directions

In a deep bowl, whisk together the olive oil, vinegar, garlic, sugar, salt and water until the sugar and salt dissolve. Add the onion rings, turn to coat, and set aside. Using a paring knife, trim away the stem ends on the mushrooms, and then wipe the mushrooms clean with damp paper towels. Add the mushrooms to the marinade, stir gently and mix well, and leave uncovered at room temperature for about 4 hours before serving. Serve the mushrooms with toothpicks for spearing

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