Transform canned mushrooms into a zesty, flavorful snack or side dish with this quick-pickling method using store-bought vinaigrette dressing. Simply drain the mushrooms, toss them in your favorite vinaigrette, and let them marinate in the fridge for at least 30 minutes. Great for salads, antipasto platters, or a tangy topping for sandwiches.
Ingredients:
- 1 can of mushrooms, drained
- 1/2 cup white vinegar (or apple cider vinegar for a milder taste)
- 1/4 cup olive oil
- 1 teaspoon sugar (optional, for a touch of sweetness)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 garlic clove, minced
- Optional: herbs like thyme, oregano, or dill
Instructions:
- Prepare the vinaigrette: In a bowl, whisk together vinegar, olive oil, sugar, salt, pepper, and garlic until well combined.
- Pickle the mushrooms: Place the drained mushrooms in a jar or container, and pour the vinaigrette over them. Ensure the mushrooms are fully submerged.
- Marinate: Cover and refrigerate for at least 30 minutes to let the flavors develop. For more intense flavor, let them sit overnight.
- Serve: Enjoy the pickled mushrooms in salads, as a snack, or on sandwiches!
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