Saturday, December 21, 2013

I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar and store in fridge for up to a week. You need: Button mushrooms (cut in quarters if large) 2 8oz packages 1/2 Cup Red Wine Vingear 2 tbls - Balsamic Vinegar 1/2 Cup Olive oil / or Canola oil 2 teas. salt black pepper & red pepper flakes (dash) 2 tbs freshly parsley chopped fine Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!

The Most Common Cooking Mistakes
The Most Common Cooking Mistakes

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Vegetable Medley Pasta: Not sure what to do with all the seasonal veggies hanging out in your crisper? Make the most of what you've got in this vegetable medley pasta from POPSUGAR Food.
Vegetable Medley Pasta: Not sure what to do with all the seasonal veggies hanging out in your crisper? Make the most of what you've got in this vegetable medley pasta from POPSUGAR Food.

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I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar and store in fridge for up to a week. You need: Button mushrooms (cut in quarters if large) 2 8oz packages 1/2 Cup Red Wine Vingear 2 tbls - Balsamic Vinegar 1/2 Cup Olive oil / or Canola oil 2 teas. salt black pepper & red pepper flakes (dash) 2 tbs freshly parsley chopped fine Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!
I just LOVE these quick marinated mushrooms! They hold in fridge for up to a week and its a bargain to make at home. I make a large jar  and store in fridge for up to a week. You need:  Button mushrooms (cut in quarters if large) 2 8oz packages  1/2 Cup Red Wine Vingear  2 tbls  - Balsamic Vinegar  1/2 Cup Olive oil / or Canola oil  2 teas. salt  black pepper & red pepper flakes (dash)  2 tbs freshly parsley chopped fine  Boil mushrooms for 10 mins in saucepan. Drain and add to dressing! Done!

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