I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. —Patricia Mitchell, Ingleside, Texas
Ingredients
- 2 cups water
- 1 cup red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon sugar
- 1 tablespoon dried basil
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 pounds small fresh mushrooms
Directions
- In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight.
- Drain mushrooms, discarding marinade.
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