I am so glad you stopped by. Since being diagnosed with Celiac Disease, I've been converting my Italian family's recipes to gluten free. My family and friends can't tell the difference! I also create my own delicious recipes. I will be posting new recipes weekly which will range from traditional comfort foods to gourmet dishes. Not all of the recipes will be Italian, but they all will be delicious! In addition, you will find helpful tips for gluten free living, related links and product recommendations. I welcome any specific requests for recipes. If I don't have it, I will find it! You can email me directly. A link to my email is located in my profile. . . simply click on the tab to view my full Enjoy the site!

Sunday, August 4, 2013

Italian Marinated Mushrooms



1 lb. Crimini Mushrooms wiped clean with a damp towel and stems removed
1/4 Cup Yellow Onion thinly sliced
1/4 Cup Celery thinly sliced
1/4 Cup Carrots thinly sliced
2 Garlic Cloves minced
2 Tsp fine Kosher Salt
2 Tsp fresh Ground Black Pepper
1/4 Tsp Red Pepper Flake (can be adjusted for your taste)
2 Tsp Mustard Seed
3 Tbspn Sugar
1.5 Tbspn Dried Parley
1 Tbspn Dried Basil 1 Tbspn Dried Oregano
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Red Wine Vinegar


Add all ingredients, except for mushrooms, to a sauce pan. Bring to boil. Reduce heat and add Mushrooms stirring to coat. Simmer for 10 - 12 minutes, stirring every few minutes. If canning, per-sterilize lid and jar, pack and seal and allow to stand for several days to absorb flavor prior to use. Is using plastic sealable containers, refrigerate and allow 3 days to absorb flavor.

No comments:

Post a Comment


Related Posts with Thumbnails