From Oonagh Williams of Royal Temptations Catering
Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors. These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats, etc.
For Easter, serve these mushrooms with spiral, boneless, brown sugar spice ham (not sweet or spicy). My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick.
Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney. Great on French bread with cheese, anywhere.
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