We are the champignons: Marinaded mushrooms for any occasion

It’s holiday season. You spent all your money on stocking stuffers, and all your time trimming the tree. Now it’s party time, and what are you going to make? How will you compete with those home-made pies and all that salmon mousse? Marinaded mushrooms to the rescue!

Ingredients:

1 lb. of small mushrooms

3/4 cup your favorite local olive oil

1/3 cup your favorite local red wine vinegar

2 tbs lemon juice

3 tbs chopped chives

1 tsp terragon

1 sm clove chopped garlic

1 tsp salt

1/2 tsp sugar

Instructions:

Wash and cut the mushrooms into halves or quarters on your favorite cutting board, and place them in a bowl. Mix everything else in measuring cup or something, and stir vigorously. Pour the marinade mix over the mushrooms and let them sit for several hours in the fridge (overnight). Stir occasionally to ensure even saturation, and serve with toothpicks or skewers. (It also helps to have some nice bread around, to soak up the marinade after the mushrooms are gone.)

This one is always a huge hit at potlucks and art openings – enjoy!

Thanks, Mom. Readers Digest saved the day once again!

And if you liked this one, be sure to check out my recipes for Papa’s Gnarly Enchiladas and Daddy’s Outta Sight Tagine.

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