Marinated Mushrooms

One of my sister-in-law's friends has been on me to post some recipes and pictures of meals I make that are vegan/vegetarian. I haven't blogged in about two years because my life has been absolutely insane, but now things are calming down and I have a little more discretionary time to sit on the internet. (Read: I need something to do while I'm avoiding studying for the BCBA exam.) So here's blog post #1 of my post-grad school life: MUSHROOMS! Also known as my brother's personal hell. I love marinated mushrooms from the antipasto bar at Whole Foods. Every week I do the majority of my grocery shopping at Russo's because the majority of what I eat is produce, but then I always need a few staples from the grocery store too. My biggest downfall and the arch-nemesis to grocery thrift? Olives and antipasto. I have a problem. So, today I decided I would try my hand at my own marinated mushrooms for about a third of the cost. The result? Incredible. I ate a few that wouldn't fit in the jars and I actually said "well, excuse me!" out loud. Yes, I know that's embarrassing.



Recipe:

1/3 cup red wine vinegar
1/3 cup olive oil
A few dashes of balsamic vinegar
1 10-oz. package of regular, boring, run-of-the-mill white mushrooms. Cut the big ones in half or thirds.
5 cloves of garlic
1 teaspoon sea salt
1/2 teaspoon dried or 1 teaspoon fresh minced oregano
Ditto with the basil
1 shallot, minced
1/4 teaspoon red pepper flakes
Some pepperoncinis (optional)

Instructions:

Throw everything except for the mushrooms in a pot and bring it to a boil. Since it's about half oil, it more looks like you're frying than you're boiling. Anyway, cool, bubbles. Reduce heat and simmer for 6 minutes. Throw those mushrooms in, stir, cover the pot, cook for a minute, remove from heat and let cool uncovered. Once it's all cooled, give it another couple of good stirs and then pack it into some jars and throw it into the fridge. Apparently these can be kept for 3 or 4 weeks in the fridge, but mine would never last that long. I like to throw them on salads or in vegetable wraps for some zesty flavor, and then you really don't need any salad dressing. They would be really nice served warm on a cold day over a baked potato, too...