I love those vinegar mushrooms.....what's in them?!
SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
2 Portabella mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
coriander leaves
1/2 capful very good balsamic vinegar
1/4 tsp Hungarian paprika for flavour
salt to taste
Whisk the sauce ingredients together Wipe the shrooms with a moist towel and slice long. Chop the onions along the grooves. Place whole peppers and tomatoes on a foil in a preheated oven at broil. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water. Remove peppers and make long slices. Remove the core and the seeds. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper. Add half the sauce and saute for a
few minutes more. Arrange the mushhrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves.
Serve with brown rice or rye bread.
nfd?
Answers: I am afraid answer # 1 left out a few things.
SPICY PORTABELLA MUSHROOMS IN BALSAMIC VINEGAR
2 Portabella mushrooms
2 large sweet red peppers
2 cherry tomatoes
1/2 red onion
1 tsp olive oil
coriander leaves
1/2 capful very good balsamic vinegar
1/4 tsp Hungarian paprika for flavour
salt to taste
Whisk the sauce ingredients together Wipe the shrooms with a moist towel and slice long. Chop the onions along the grooves. Place whole peppers and tomatoes on a foil in a preheated oven at broil. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...don't throw that water. Remove peppers and make long slices. Remove the core and the seeds. Mix the cherry tomatoes and the fluid they exude, into the sauce. Mix well until the tomatoes are crushed into the sauce. Pour the oil in a heated skillet. Saute onions and 'shrooms. Sprinkle with black pepper. Add half the sauce and saute for a
few minutes more. Arrange the mushhrooms on a plate. Place the red peppers around it. Pour the extra sauce on the circumference. Sprinkle coriander leaves.
Serve with brown rice or rye bread.
nfd?
Vinegar
i am not sure
I think it's Cayenne pepper and Balsamic vinegar.!
its just ordinary mushrooms been picked in picked vinegar
They're probably marinated mushrooms and they are super easy to make...taste better than the jarred ones you find the store!
* 1/2 cup red wine vinegar
* 1/3 cup water
* 2 tablespoons olive oil
* 1 teaspoon sugar
* 1 tablespoon chopped onion
* 1 tablespoon chopped fresh parsley (or 1 tsp dried)
* 1/2 teaspoon dried basil
* 2 cloves garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon fresh ground black pepper
* 2 (16 ounce) packages fresh mushrooms, stems removed
* 1/2 red bell pepper, diced (optional)
Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.