Nancy and furry friends and Nancylanders:
Jean - Northeast Oklahoma posted a request in the
Tuesday, 1 July Recipes asking for a recipe
for Marinated Mushrooms. While this is not the
recipe she requested her post reminded me of
the simple recipe I use for marinating button
mushrooms so will share with any and all who
might be interested. It depends on how large
a batch you want to make but this recipe will
make approximately 1 pint.
Mr. Myron Drinkwater - Lake Forest, CA

Marinated Mushrooms

1 to 1-1/2 lb small button mushrooms
(button about the size of a quarter
or smaller)
1 (16 oz) can chicken broth or stock
1 small bottle Italian salad dressing
(any brand - I use Wishbone)

Clean the mushrooms to remove any dirt - while
the TV food shows say to use a damp towel or
paper towel I just clean under cool running water.
Pour the chicken broth/stock in a 4 quart sauce
pan or large skillet and heat over medium heat
until boiling. Add the cleaned mushrooms and cook
until the mushrooms just start to change color,
about 5 minutes. Remove from the heat and pour
off (drain) the chicken broth. Transfer the mushrooms
to a sterilized jar or other sealable container. Shake
the Italian salad dressing well then pour enough of
the salad dressing over the mushrooms to cover.

Seal container and refrigerate for at least two days
before eating to allow the dressing to properly
marinate the mushrooms. Turn or shake the
container occasionally to distribute the particles
in the dressing to the mushrooms.

Cook's Note: I have made and kept these
mushrooms (in the Italian dressing) in the
refrigerator for over a month - they keep
well until devoured. They can be eaten "as
is" as finger food or used in salads.

Mr. Myron Drinkwater - Lake Forest, CA

http://www.nancyskitchen.com