Marinated Mushrooms

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.


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