Serving Size : 4-6 as an appetizer
Preparation Time : 10 minutes
Total Cooking time: 2 minutes
Personally, I am a huge fan of marinated mushrooms; they are delicious and extremely handy to keep around the kitchen as ingredients for unexpected dinners or even simply as a relatively healthy midnight snack or hors d'ourves at any function ranging from a dinner party to a relaxed family picnic or tailgate party. While this particular recipe calls for button or white mushrooms, you can easily substitute or add equal parts fresh shiitake, sliced Portobello, and oyster mushrooms to the white mushrooms for a delicious gourmet variation that just begs to be added in to a pasta salad recipe.
| Amount | Measure | Ingredients for Chicken Stock |
| 2 | lbs | small white mushrooms (alternately use 1 lbs Portobello, ¼ lb fresh oyster mushrooms, ¼ lb fresh shiitake mushrooms, and ½ lb small white mushrooms) |
| 1 1/2 | cups | lemon juice |
| 1/4 | cup | red wine vinegar |
| 3 | heaping tablespoons | chopped garlic |
| 2 | tbs | Olive Oil |
| 2 | tsp | onion powder |
| 1 | tsp | garlic salt |
| 1/4 | tsp | black pepper |
To prepare:
Place lemon juice, vinegar, garlic, oil, and remaining seasonings into a small saucepan and heat just to a rolling boil. Remove from heat and pour immediately over the mushrooms in a glass or plastic bowl. Stir to coat the mushrooms evenly then cover and refrigerate at least 30 minutes or longer, preferably overnight. Serve cold as an appetizer or add to pasta salad.
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