My daughters and I have been busy cooking all day with my mom in preparation for her Christmas Eve open house tomorrow. This recipe for Marinated Mushrooms & Artichoke Hearts is a variation on my previous recipe post for Marinated Mushrooms. Mom brought out my grandma’s dish to serve these.
Marinated Mushrooms & Artichoke Hearts
2 pounds whole button mushrooms 2 15 ounce cans artichoke hearts, drained & cut in half ¾ cup olive oil ½ cup red wine vinegar ¼ cup water ¼ cup sugar 1 tablespoon dried minced onion flakes 2 teaspoons red pepper flakes 1 bay leaf ½ teaspoon dried oregano 1/2 teaspoon freshly ground black pepper Clean mushrooms. Drop mushrooms in a pot of boiling water. Reduce heat and simmer for 5 minutes. Drain mushrooms and rinse with cold water.
In a large bowl, whisk remaining ingredients (olive oil through pepper). Stir in the mushrooms and artichoke hearts into the marinade. Marinate inthe refrigerator several hours or overnight. Bring to room temperature before serving. by Angie Trusty (White River Kitchen)