There's actually a short story behind this recipe.
You see....the house we live in is the same house my husband grew up in.
The cute little old lady next door that goes grocery shopping with me every weekend, use to change my Sir Sportsalot's diapers (baaaaaaaaaahhhahahahahaaaa). I don't know why that cracks me up.
Anyways.....I got this recipe from my neighbor. Who happened to get it from the mother in-law that I never got to meet.
How cool is that?
And now I'm going to share it with you :)
It's so simple that even a newly married, not very experienced cook, young gal (like myself some 20 yrs ago) can make.
And it tastes really good! It makes a bunch. And if you let it sit in the fridge a day or two...why it just gets even better.
1 1/2 lbs. mushrooms (I used crimini)
3/4 cup oil
1/3 cup white wine vinegar
1 1/2 tsp. salt
3/4 tsp sugar
1/2 tsp basil
6 - 10 pepper corns
1 bay leaf
1 garlic clove
Gently wash your mushrooms and cut the dry ends off the...stub? stem? trunk? Whatever it is...cut it off!
In a good sized deep skillet or large sauce pan, combine everything except for the mushrooms. Simmer for about 10 mins
Loooook....they're making friends
Add your mushrooms and stir until nicely coated. You'll know when they're all coated cuz they get all shiny and pretty
Cover and cook. Now...depending on the size of your mushrooms, you'll want to cook them for about 5 - 10 minutes. The original recipe said 3 - 5 minutes but my mushrooms were pretty good sized and I ended up cooking them for 10 minutes. You don't want them soggy...wilted or soft. You want them....mmm...I dunno....kinda al dente.
Once they've cooked and cooled off, put them in a storage container and keep in the fridge until you're ready to eat.
Of course I had to eat a few while they were still warm.....
Just to make sure they were ok. Ya...thats why.
I figure this would be a nice easy appetizer to serve at any of the parties or get togethers you'll be hosting or attending for the upcoming holidays. I hope you get a chance to enjoy them.