Today’s recipe comes from Kelly Milton, author of the blog Paleo Girl’s Kitchen and the excellent cookbook Paleo Happy Hour: Appetizers, Small Plates & Drinks. As I mentioned in an earlier Paleo Cookbook Roundup, I really like her book because it deftly balances all the elements you’d need for hosting a party, including plenty of drink and appetizer ideas.
To highlight how easy some of the recipes are, we decided to do a recipe swap, where I made a recipe from her book, and she tackled one from my upcoming cookbook (she made Sukuma Wiki, check out her post here). Her Marinated Mushrooms fit the bill perfectly as a simple, make-ahead dish that isn’t going to break the bank. Straight from the book:
“These mushrooms are marinated in a delicious blend of herbs and spices that excite the palate. Because they are so light, you can pair them with another richer appetizer or a heavy meal. They are also light on the budget compared to the cost of buying gourmet marinated mushrooms from the grocery store.”
Serves 6 to 8
1/3 cup olive oil
4 cloves garlic, minced
1/3 cup red wine vinegar
2 tbsp minced fresh thyme
1 tbsp dried parsley
1/2 tsp ground mustard
1/4 tsp sea salt
1/4 tsp black pepper
3 cups white mushrooms, quartered
1. In a medium-sized skillet, warm the olive oil over medium heat, then add the garlic. Sauté until aromatic, about 30 seconds, then add everything but the mushrooms. Simmer for 3 minutes to allow the flavors to marry, reducing heat as needed to maintain a gentle simmer.
2. Add the mushrooms and sauté until softened, about 5-10 minutes. Transfer everything to a container, cool, cover and chill until ready to serve. These mushrooms can be made up to two days in advance of your party.