Mushrooms are simply marinated in orange juice, orange zest, shallots and thyme. A beautiful and flavorful marinated mushroom appetizer recipe for your next party.
This week Google will be inundated with recipe searches for every kind of snack food imaginable, dips, salsas, wings, sliders …all of those delicious foods that will fill our party tables and define watching the Super Bowl.
This probably isn’t one of those. I wouldn’t take this to friends house next Sunday and set it between that big plate of cheesy nachos and the platter of sliders and wings. You’d probably end up taking the whole untouched bowl home with you after the game.
But, I wouldn’t hesitate to serve this next time you’re having friends over for dinner. It worked very nicely last night sitting between a bowl of assorted olives and a plate of mild cheeses and crackers. Creamy Amadeus and Lemon Stilton to be more specific.
My friend Kathy served this years ago when we were invited to their house for dinner. I’m just now giving it a try and will add it to my database as a fresh and delicious addition to my appetizer collection. For your convenience, this post contains affiliate links.
The recipe calls for small mushrooms and a marinade time of at least one hour. I used baby bellas because the selection of white mushrooms were quite large in size. I also let it marinade in the refrigerator about eight hours. Citrusy and savory, let’s take a look.
This recipe comes from our Colorado Junior League Cookbooks.
- 3 Tablespoons shallots minced
- 1/4 Cup orange juice fresh
- 2 Tablespoons white wine vinegar
- 1 Tablespoon orange zest
- 1 teaspoon dried thyme or 2 t. fresh chopped
- 1/2 teaspoon salt
- 2 teaspoons olive oil
- 3 Cups mushrooms small button
Clean mushrooms. In a bowl combine all ingredients and toss to coat well. Season with freshly ground pepper. Chill, covered, for 1 hour or longer stirring occasionally..
Marinated Mushrooms …It’s what’s for a Tasty Appetizer.
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