Mi Marinated Mushrooms

If you love mushrooms this is my creation, fast and easy and the best part is there ready to eat as soon as they cool down. No waiting for days. Try them and let me know what you think. You will need a large plastic container with a lid or a large pickle or mayo jar at least 1 quart in size. Make sure it is cleaned well and dry.

2 lbs of moonlight mushrooms, whole. medium size. Wash and set aside.

One large red pepper cut into julian strips.

In a large 2-quart pan measure in the following.

2 cup red wine (inexpensive Merlot)

1/2 cup red wine vinegar

1/2 cup extra virgin olive oil

4 tablespoons brown sugar packed

3 tablespoons horseradish mustard

6 cloves garlic, minced

1 cup red bell pepper, diced

1/2 large red onion julian cut or thin strips (do not add until the end with mushrooms.)

1/2 teaspoon dried oregano

1 tablespoon salt

1/2 teaspoon ground black pepper

5 Tablespoons of teriyaki sauce

Bring above ingredients to a boil then add mushrooms, red pepper strips and onion, simmer one minute, stop cooking, cover and set aside to cool.

Find a large plastic container with a lid or a large pickle jar. Make sure it is cleaned well and spoon the mushrooms in then pour the remainder of your mix into the container and refrigerate. This recipe makes a lot of marinades so what I like to do when the mushrooms are all gone I will buy a couple more pounds and clean the mushrooms, leave whole and place in a skillet or frying pan with about 1" of water. Simmer till cooked and add to the marinade. I only reuse the marinade once.

 You can play with this recipe. If you like smaller mushrooms, use smaller. If you want to try a different spice, go for it.