Thursday, November 3, 2011


stored in a jar

blend of mushrooms, onions and garlic


1/3 cup red wine vinegar
1/3 cup olive oil
1/3 cup burgandy wine
1 medium onion, thinly sliced
1 tsp. salt
2 Tbsp. dried parsley
1 tsp. ground dry mustard
1 Tbsp. agave nectar
8 cloves garlic, peeled and thinly sliced
1 lb. small portabello mushrooms, cut these in half


In a medium saucepan, mix red wine vinegar, olive oil, wine, onion, salt, parsley, dry mustard, agave nectar, and garlic.

Bring to a boil.

Reduce heat.  Stir in mushrooms.  Simmer 10 to 12 minutes, stirring occasionally.  Transfer to sterile containers and chill in the refrigerator until serving.

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