This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days.
12 oz button mushrooms
1/4 cup Liquid Gold Pedro Ximenez Sherry Vinegar
1/4 cup mushroom broth
1/4 cup any Liquid Gold High Polyphenol Extra Virgin Olive Oil or Garlic Infused Olive Oil
2 tablespoons Spice Lab French Onion & Garlic Spice Blend
Bamboo skewers, to serve the mushrooms (recommended, but optional)
Mix all ingredients, except mushrooms in a bowl.
Soak bamboo skewers for at least an hour.
Add mushrooms & toss to cover.
Leave in the fridge overnight (or at least 5 hours) to allow the flavours to develop. If possible, toss/rotate mushrooms every few hours.