Tuesday, September 22, 2009

Honey Chipotle Marinated Mushrooms

Here is a great make ahead of time appetizer recipe for picnics or just for taking to a BBQ. They are cold, juicy, spicy and yummy…. Huge hit at any party!

2 cup olive oil
4 large garlic cloves
3 pounds small mushrooms, stems trimmed
1/2 cup fresh lemon juice
2 teaspoons red wine vinegar
1 small can of chipotle peppers in adobo sauce
3 tablespoons of honey
2 Medium size Mason Jars
Electric blender needed 
COOKING MUSIC SELECTION: John Prine & Steve Goodman - Souvenirs

I buy small white mushrooms for this recipe, but I have made them with large mushrooms and they come out great as long as you have a big enough jar. Fill a large pot full of water to boil and wash and trim any funky stuff off the mushrooms. When water is boiling turn off the heat and add all the mushrooms in and cover to blanch them. In a separate pot place add water to boil for sterilizing the mason jars and lids. When jars are sterilized take them out of the pot and set them aside.

In a blender, add all of the ingredients and blend them on medium high until everything is a nice puree. Stir the mushrooms which should be slightly cooked, strain them and slowly spoon them into each Mason jar until full to the top. Then pour the liquid mixture over the mushrooms in the jar until full. Place the lid and seal the jar closed tightly.

I usually set out a clean dish towel on my counter to set them upside down so the mushrooms all mix well together and get evenly marinated. When they are cool, put them in your refrigerator and wait a couple days before eating. If you keep them refrigerated they are good for about a week.Serve them by straining (keep the liquid for possible meat marinade for BBQing, great on chicken) on a plate with tooth picks. Enjoy

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