Error: I'm afraid this is the first I've heard of a "trackback" flavoured Blosxom. Try dropping the "/+trackback" bit from the end of the URL.
Marinated Mushrooms I
These came out very strong. Maybe change the ratio of oil to vinegar next time. Also, red wine vinegar makes them dark: invest in some white wine vinegar, if possible, for the next batch.
Some recipes call for cooking the mushrooms, etc. in vinegar, draining them, then adding oil to the mason jar to cover. That might give a mellower result, too.
Lots of recipes call for red chile flakes. I might stir in a tiny bit after the cooking, just before the mixture goes from the pan to the jar.
Some of the extra kick maybe from including wine vinegar and extra virgin olive oil instead of the less flavorful varieties they use in the marinated mushrooms from the store.
I used an oil-packed roasted pepper. A fresh, or freshly roasted, red bell pepper would be nice.
1 pound fresh mushrooms
halved or quartered depending on size
1 roasted sweet pepper chopped into shreds
cloves from one head of garlic, sliced thin
1/2 tsp pickling salt
1/2 cup each light and extra virgin olive oil
1 cup red wine vinegar
dried marjoram and other herbs
dried parsley
Put ingredients in a saucepan. Mix together. Add equal parts oil and vinegar to barely cover the mushrooms. Bring to a boil and cook 5 to 10 minutes.
Allow to cool slightly, then ladle solids and enough liquid to cover into a mason jar. Add oil if needed to cover the solids (this batch there was a little extra liquid left in the pan). Refrigerate at least over night before serving.
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