Last week for Thanksgiving, Swede and I ate fourteen meals at seven different houses.
That’s a lie.
No, actually, since our parents live so close to each other, we were able to celebrate and give thanks to the pumpkin pie gods with both families on Thanksgiving, eating dinner at Casa de Swede, and dessert at House of McPolish. All of which included large quantities of wine, because….wait, do I really need to explain myself about that one?
Anyshoes, I contributed two appetizers to the Swede dinner, because let’s face it: Why SHOULDN’T you eat things before you sit down to eat more things, before moving on to another house to eat YET MORE THINGS? Besides, you need something to soak up the pre-dinner cocktails, or you’ll be drunk by the time the turkey comes out of the oven, which means that your carving job will be seven different kinds of wonky and someone will probably lose a thumb. Happy Thanksgiving! Let’s go to the ER.
Thankfully, none of that happened, and obviously it was because of my saving appetizers. One was a pesto-parmesan-pinwheel recipe that I nabbed from the amazing Washington Post Food section, but the other…
The other, my dear Interwebers, is Dad’s Marinated Mushrooms, a McPolish family recipe that I am about to bestow on the world, because it will make your holiday season merry, bright, and sparkly. You’re welcome in advance.
The great thing about Dad’s Marinated Mushrooms is that you can make a huge batch of these days in advance and then throw them in the fridge, and put them out at cocktail parties throughout the holiday season. Or if you’re not having a cocktail party, just put them in a bowl and eat them your damn self. Either way you can’t go wrong. And they’ll keep in the fridge for at least three weeks. Possibly longer. The longer they sit, the more they marinate, and the better they taste, IMHO.
(Please note, I have no idea how this complies with food safety rules. I’m just going on my own experience. I’m not a professional chef, a professional food safety expert, or a connoisseur of mushrooms.)
(Though I think I just came up with my next career move.)
(Connoisseur of mushrooms, of course.)
Dad’s Marinated Mushrooms
1 lb. mushrooms, whole
1 cup olive oil
½ cup vinegar (white, though I think I’ve used red wine vinegar in the past, too?)
4 cloves of garlic, minced
3 tsp salt + extra for pan
6 drops onion juice
Soak the mushrooms in cold water for 5 minutes.
In a large frying pan, sprinkle salt and toss in the mushrooms. Cover and let the mushrooms cook until they are just soft and liquid has leeched out of them.
In container with a secure lid, combine the olive oil, vinegar, garlic, salt, and onion juice. Add the cooked mushrooms and give it a swirl. Cover and store in the refrigerator for up to 3 weeks.
The mushrooms are best when they’ve had a chance to marinate for at least 24 hours, and they get better with even more time. If, when you pull them out of the fridge, a layer of oil has solidified, no worries. Just break through and pull out the mushrooms, and the solid chunks will liquefy again as it comes to room temp.
(Also, these mushrooms are delicious when chopped and added to white pizza with sausage and Fontina cheese. Salty, melted deliciousness.)