Balsamic, Garlic & Rosemary Marinated Mushrooms
Ingredients
Scale
- 3 8 oz. containers of white mushrooms
- 2/3 cup balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 teaspoons minced garlic
- 1 tablespoon fresh rosemary, finely chopped
- Zest of 1/2 a lemon
Materials: 1 quart glass mason jar with lid and ring
Instructions
- Trim mushroom stalks flush to the button and rinse off soil.
- Bring a large saucepan of equal parts vinegar and salted water to a boil and blanch mushrooms for 2 minutes. Place into ice water bath to quickly halt cooking process. Allow them to cool and then drain.
- Place balsamic vinegar, olive oil, black pepper, salt, garlic and rosemary into the saucepan and bring to a gentle simmer to combine. Allow to cool as to not overcook mushrooms once added to marinade.
- Add drained mushrooms to the cooled marinade and gently toss.
- Add the lemon zest into marinade.
- Transfer to a mason jar container and place in refrigerator for at least 24 hours and consume within 7 days.
Find it online: https://www.weaversorchard.com/mushrooms-conebella-farm-cheese/