Marinated Mushrooms

This is another one of those recipes that has been around for as long as I can remember.  My mom's been making it since I was a kid.

I don't do the mushroom thing, but everyone talks about how good they are, so I'll take their word for it.  The marinade is yummy and I'll tear it up with a chunk of bread - or put it on my salad, but I'll let you scarf down the mushrooms.

You serve these up raw after they've marinated, but I think they'd be yummy skewered and thrown on the BBQ.  However you eat 'em, you can thank my mom for the recipe.

Here it is, with my notes:

Marintated Mushrooms

1 pound button mushrooms
3/4 C oil (olive or veggie, whichever you prefer - half and half is good too)
1/3 C red wine vinegar (you can also play around with this - I've added some balsamic before)
2 Tbsp lemon juice (fresh or bottled)
3 Tbsp chopped chives or green onions (I usually leave this out for The  Dad)
1 tsp dried tarragon
1 small clove minced garlic
1 tsp salt
1/2 tsp sugar

Feel free to play around with the herbs.  If I have fresh, I use 'em.  This time I used fresh tarragon, dill and basil. 

You can leave your mushrooms whole, or if they're really big, halve or quarter them.

Put them in a ziplock bag or a container with a lid.

In a bowl, mix together all the marinade ingredients.

Dump the marinade over the mushrooms and give 'em a mix to coat everyone.

Stick 'em in the fridge until you're ready to serve 'em up.

Poke your head in every once in awhile and give them a shake.

Mine went overnight this time.

Drain off the excess marinade and put them in a serving bowl.

Easy Peasy.