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Marinated Mushrooms with Red Bell Peppers

By: NONA

"This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper."

Rate/Review | Read Reviews (5)

What to Drink?
	Cabernet Sauvignon

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
5 Hrs

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 cups

Ingredients

1/2 cup red wine vinegar
1/3 cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
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

Directions

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.