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Marinated Mushrooms & Artichoke Hearts

December 23, 2013 By Angie Trusty

 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

Marinated Mushrooms & Artichoke Hearts

Marinated Mushrooms & Artichoke Hearts

Ingredients:
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)
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Filed Under: Appetizer, featured, Recipes, Salad Tagged With: artichoke hearts, featured, mushrooms

Previous Post: « Chanterelle Mushroom and Goat Cheese Cups
Next Post: Pimento Cheese »

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Welcome to White River Kitchen, a site I created to share delicious recipes, reviews & ideas centered around food. I'm Angie Trusty, a wife, mother of 3 daughters, REALTOR, CPA and food blogger. I've lived on the White River in Indianapolis, IN for over 28 years. I love to spend time with my family, great friends, traveling and cooking. Read More…

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