I made this dish a few weeks ago when I was looking for some sides for barbecued chicken thighs I was having for dinner. I try to use a new recipe from a different cookbook every week. It does not always happen, but I do try! And that particular week I was looking through a cookbook that June gave me. It's all about mushrooms. I have grown to love mushrooms the older that I get. This recipe was in the appetizer section of the book. I think it works well as both an appetizer and a side. Hope you enjoy!
Pickled Mushrooms and Onions
2/3 cup red wine vinegar
2/3 cup salad oil
1 onion, thinly sliced, separated into rings*
1 tsp salt
2 tbsp minced parsley
1/2 Tbsp Dijon mustard
2 Tbsp brown sugar
1 lb. medium-sized mushrooms, whole or sliced**
Combine all ingredients, except for mushrooms, in a saucepan and bring to a boil. Add mushrooms and simmer 5 minutes. Pour into a bowl, cover and chill several hours or overnight, stirring occasionally. If having as an appetizer, serve with cocktail picks.
*if you have a mandolin, use it for the onions
**If it is going to be a side, I prefer the slices, but it's up to you!
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