Hello!
Growing up, Sundays were spent food-shopping at our favorite Italian supermarket. What I remember most about those trips is the freshly-baked Italian bread in long, white paper bags, that was still warm from the oven, the cold cut counter, and the salad counter.
The men in the deli department would always give my sisters and I slices of cheese or turkey from over the counter every time they saw us. We loved it, and always looked forward to the in-store snacking.
The salad counter had my all-time favorite pulpo salad (I’m salivating just thinking about it.) and scrumptious marinated mushrooms. Ugh, they were so delicious. I could hardly wait to get home, unload the groceries, and dig in.
We always bought two loaves of the Italian bread because one loaf never made it all the way home. My sisters and I tore into it as soon as we got in the car. The back seat of my parents’ old minivan was covered in crumbs.
A couple of weeks ago, Dustin decided that we should try to make a copycat of those incredible marinated mushrooms, and, oh boy, were they insane.
The mushrooms were so easy to whip up and so flavorful. I even threw some of these mushrooms in a breakfast omelette with cheese, and my taste buds did an early morning dance. They even taste incredible as a topping on salads, and the oil acts as the dressing. So good!
Trust me, you will want to try this recipe.
Enjoy!
Ingredients:
- 3 – 4oz cans of Giorgio’s mushrooms
- 2 tbsp Parsley
- 1/4 cup Extra Virgin Oil
- Crushed Red Pepper
- Bay Leaves
- Salt
- Pepper
- Citric Acid
- 1 tsp of lemon juice
- 5 garlic cloves, rough chopped
- 1 tbsp of white vinegar
- 1 pint mason jar
Directions:
- Strain juice from mushrooms and place in medium-sized bowl.
- Rinse and dry 2 tbsp of chopped parsley and add to the bowl.
- Add 1 bay leaf.
- Rough chop 5 cloves of garlic and add to bowl.
- Add crushed red pepper, to taste
- Add cracked pepper, to taste.
- Add 1/8 tsp citric acid.
- Add 1/4 tsp salt.
- Add 1 tsp lemon juice.
- Add 1/4 cup of extra virgin olive oil.
- Add 1 tbsp white vinegar.
- Mix thoroughly.
- Transfer mushrooms, mixture, and juice to the mason jar. Top off with additional extra virgin olive oil, if needed, leaving 1/8 inch of headspace at the top of the mason jar.
- Refrigerate for 1 week before eating so the mushrooms have a chance to marinate.
See photos below for examples:
- Strain juice from mushrooms and place in medium-sized bowl.
- Rinse and dry 2 tbsp of chopped parsley and add to the bowl.
- Add 1 bay leaf.
- Rough chop 5 cloves of garlic and add to bowl.
- Add crushed red pepper, to taste
- Add cracked pepper, to taste.
- Add 1/8 tsp citric acid.
- Add 1/4 tsp salt.
- Add 1 tsp lemon juice.
- Add 1/4 cup of extra virgin olive oil.
- Add 1 tbsp white vinegar.
- Mix thoroughly.
- Transfer mushrooms, mixture, and juice to the mason jar. Top off with additional extra virgin olive oil, if needed, leaving 1/8 inch of headspace at the top of the mason jar.
- Refrigerate for 1 week before eating so the mushrooms have a chance to marinate.
Enjoy!
