Marinated mushrooms make great party snacks. Transform them into elegant Mediterranean stacks with this easy recipe or keep refrigerated and use them in salads or as needed.
Ingredients: (serves 6)
1/4 cup (60 ml) olive oil
1/4 cup (60 ml) apple cider vinegar
1/2 small red onion, finely chopped
10 ml brown sugar
1/2 teaspoon dried origanum
1/2 teaspoon dried chilli flakes
a generous handful parsley, finely chopped
1/2 teaspoon salt
500 g portabellini mushrooms (halve the bigger ones)
250 g bocconcini balls, halved
a small punnet fresh basil leaves
about 150 g thinly sliced prosciutto
Method:
- Make the marinade: In a bowl, add the oil, vinegar, onion, sugar, origanum, chilli, parsley & salt. Mix well.
- Prepare the mushrooms: place the mushrooms in a large pot with just enough water to cover them. Bring to a simmer and cook for 7-10 minutes, then remove with a slotted spoon and place directly into the bowl with marinade. Stir to cover on all sides with the marinade, then cover and leave to cool. Refrigerate until ready to use.
- Assemble the stacks: use short skewers to create stacks with the bocconcini, prosciutto, mushrooms and basil leaves. Serve at room temperature.