Wednesday, December 18, 2013

I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar and store in fridge for up to a week. You need: Button mushrooms (cut in quarters if large) 2 8oz packages 1/2 Cup Red Wine Vingear 2 tbls - Balsamic Vinegar 1/2 Cup Olive oil / or Canola oil 2 teas. salt black pepper & red pepper flakes (dash) 2 tbs freshly parsley chopped fine Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!

I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar and store in fridge for up to a week. You need: Button mushrooms (cut in quarters if large) 2 8oz packages 1/2 Cup Red Wine Vingear 2 tbls - Balsamic Vinegar 1/2 Cup Olive oil / or Canola oil 2 teas. salt black pepper & red pepper flakes (dash) 2 tbs freshly parsley chopped fine Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!
I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar  and store in fridge for up to a week. You need:  Button mushrooms (cut in quarters if large) 2 8oz packages  1/2 Cup Red Wine Vingear  2 tbls  - Balsamic Vinegar  1/2 Cup Olive oil / or Canola oil  2 teas. salt  black pepper & red pepper flakes (dash)  2 tbs freshly parsley chopped fine  Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!

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Food in Jars. Good for those interested in canning
Food in Jars. Good for those interested in canning

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campfire cooking. via kinfolk//
campfire cooking. via kinfolk//

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Breakfast
Breakfast

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