Refrigerate in the marinade for at least 24 hours, especially if you're using olive oil without any herb-infusions.
I make my own infused oil (here) or use reasonably priced (about $10 for 12-oz) infused olive oils in this mushroom marinade. My two favorites are Consorzio Rosemary Flavored Olive Oil (created by Chef Michael Chiarello) that I bought at Williams-Sonoma, and Italian Herbed Habanero Olive Oil manufactured by Ti' Amo, Inc that I found at a small Italian market, and cannot find online. I'm also going to try one of these olive oils and maybe this one.
Marinated Mushrooms ingredients
Serves about 4 people
3 Tbsp olive olive oil, preferably herb-infused2 Tbsp red wine vinegar
1/2 teaspoon black pepper, ground or coarse grind (I use coarse grind or cracked pepper)
1 tsp dried basil leaves
1 clove garlic, minced
1 small, hot green pepper, chipped-- be careful when handling
3 green onions, sliced thin
1 (8-oz net drained) jar Green Giant Whole Mushrooms, drained
Notes: Since the 8-oz jars of mushrooms aren't sold anymore, I use two 4.5-oz jars now available.
DirectionsWhisk together olive oil, vinegar, pepper, and basil. Pour mixture into a wide-mouth jar.
Add minced garlic, hot pepper, green onions to jar. Securely close jar and shake well.
Pour marinade over mushrooms. Toss to coat well. Cover tight and let sit at room temperature for about 4 hours, stirring several times.
Refrigerate at least 24 hours, stirring several times. Before serving, remove hot pepper pieces.
Serve cold, or at room temperature, with toothpicks.
Updated January 17, 2012 at 8:10 PM