My daughter and I were at Whole Foods when she decided to make a salad. One of the choices at the salad bar were marinated mushrooms. They were so good, I had to try my own hand at this appetizer.
For this recipe I used a balsamic vinegar from Fustini's Oils and Vinegars. These vinegars and oils are famous here in Michigan, and for good reasons. They are amazing! At Fustini's they have a wide selection of aged balsamic vinegars and the freshest extra virgin olive oils you can find. They import their products from artisans and small batch producers worldwide to their shops which are located in quaint cities like Traverse City, Petoskey, Holland and Ann Arbor. But you don't have to travel to any of these locations, because you can purchase these fine products on line. The website for Fustini's is:
I plan to serve this taste treat on New Year's Eve... a great start to a healthy year.
2 large garlic cloves, halved lengthwise 1/2 C. white truffle extra virgin olive oil, or a good quality extra virgin olive oil
1 pound small button mushrooms, stems trimmed (if they are large, half or quarter so they are uniform in size)
1/4 C chopped fresh Italian parsley
1 t fresh tarragon, finely chopped
1 t fresh thyme, finely chopped
1 T fresh chives, finely chopped
1 T Sicilian Lemon Balsamic Vinegar, from Fustini's Oils and Vinegars
Salt and pepper to taste
Heat oil in heavy large skillet over medium-low heat. Add garlic and sauté until golden, about 5 minutes. Discard the garlic. Increase heat to medium. Add the mushrooms and Italian parsley; stir often and sauté until mushrooms are golden, about 8 minutes. Reduce heat to low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper to taste. Cool and transfer to a container; cover and chill until cold. (Can be made 2 days ahead) Drain mushrooms before serving.