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Lager-Marinated Mushrooms
1 pound small white mushrooms
1 12 ounce bottle lager
1 tablespoon plus 1/2 teaspoon sugar, divided use
1/4 teaspoon red pepper flakes
3/4 teaspoon dried marjoram
1/2 teaspoon salt
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon spicy brown or Dijon-style mustard
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Clean mushrooms and cut stems even with mushroom caps. If using larger mushrooms, cut in half. Combine lager, 1 tablespoon sugar, red pepper flakes, marjoram and salt in a 2-quart saucepan and bring to a boil over high heat. Boil mixture for 2 to 3 minutes; add mushrooms and return to a boil. Reduce heat to low and simmer mushrooms, partially covered, for 5 minutes. Remove from heat and cool mushrooms in liquid. Drain cooled mushrooms and place on paper towels to dry.
In a small bowl, whisk together vinegar, olive oil, mustard, remaining 1/2 teaspoon sugar, salt, pepper and chopped parsley. Add mushrooms and marinate for 1 to 2 hours in the refrigerator before serving. Remove from refrigerator 30 minutes before serving.
Serves 3 to 4.
Serve these with toothpicks, toss with salad greens or add to pasta salads.
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Lager-Marinated Mushrooms
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Category: Recipes
Prep Time: Cook Time: Total Time:
Lager-Marinated Mushrooms
1 pound small white mushrooms
1 12 ounce bottle lager
1 tablespoon plus 1/2 teaspoon sugar, divided use
1/4 teaspoon red pepper flakes
3/4 teaspoon dried marjoram
1/2 teaspoon salt
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon spicy brown or Dijon-style mustard
salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Clean mushrooms and cut stems even with mushroom caps. If using larger mushrooms, cut in half. Combine lager, 1 tablespoon sugar, red pepper flakes, marjoram and salt in a 2-quart saucepan and bring to a boil over high heat. Boil mixture for 2 to 3 minutes; add mushrooms and return to a boil. Reduce heat to low and simmer mushrooms, partially covered, for 5 minutes. Remove from heat and cool mushrooms in liquid. Drain cooled mushrooms and place on paper towels to dry.
In a small bowl, whisk together vinegar, olive oil, mustard, remaining 1/2 teaspoon sugar, salt, pepper and chopped parsley. Add mushrooms and marinate for 1 to 2 hours in the refrigerator before serving. Remove from refrigerator 30 minutes before serving.
Serves 3 to 4.
Serve these with toothpicks, toss with salad greens or add to pasta salads.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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