Before the pandemic I would sometimes buy nibbles from the salad bar at the supermarket — stuff I could serve with drinks before dinner when we had people over.
I no longer feel comfortable doing that, especially after seeing a video my daughter sent me of a guy in a store using a ladle to taste some soup and then putting the ladle back into the container!
Aaaaaaarrgh!!!
I can make my own marinated mushrooms, et. al. In fact the ones I make using this recipe are better than anything similar I ever bought anywhere.
There’s no going back for me. These take 15 minutes tops to prepare.
Marinated Mushrooms
8 ounces common white mushrooms
1/4 cup chopped red onion
1 medium garlic clove, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon olive oil
1 tablespoon wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt
pinch or two of Aleppo pepper or crushed red pepper, optional
Clean the mushrooms and cut them into bite size pieces. Bring a pot of lightly salted water to a boil. Add the mushrooms, lower the heat and simmer for 5 minutes. Drain the mushrooms and place them in a bowl. Add the red onion, garlic and parsley and toss the ingredients. Pour in the olive oil, wine vinegar and season with oregano, salt and pepper. Toss the ingredients and let them marinate for at least 2 hours before serving. Best served at room temperature.
Makes 6-8 hors d’oeuvre servings