Pickled Mushrooms En Brochette Recipe
Ingredients
| 1 pound whole mushrooms,trimmed, brushedclean | ||
| Garlic | 3 Clove (5gm), minced | |
| Extra virgin olive oil | 3/ 4 Cup (16 tbs) | |
| 1/ 4 cup tarragon vinegar | ||
| 1 large onion, sliced thin | ||
| Dried oregano | 1 Teaspoon | |
| 6 short double-pronged skewers,or tarragon skewers | ||
| 12 artichoke hearts (1 can,8 1/ 2 oz), not marinated,drained | ||
| Chopped parsley | 1/ 4 Cup (16 tbs), garnish | |
| Sliced almonds | 1/ Cup (16 tbs), garnish | |
| Canola oil, for brushing skewers and grid | ||
| 1/ 4 teaspoon each salt and pepper | ||
| 1/ 4 teaspoon each salt and pepper | ||
Directions
Place mushrooms in a deep bowl.
Mix together garlic, oil, vinegar, onion, oregano, salt, and pepper.
Toss dressing with mushrooms.
Cover and refrigerate overnight.
Drain mushrooms before using.
Thread skewers, alternating with mushrooms and artichoke hearts.
Preheat the grill.
Set kabobs on grid over ashen coals.
Grill kabobs about 6 to 8 minutes, turning once or twice.
Mix together garlic, oil, vinegar, onion, oregano, salt, and pepper.
Toss dressing with mushrooms.
Cover and refrigerate overnight.
Drain mushrooms before using.
Thread skewers, alternating with mushrooms and artichoke hearts.
Preheat the grill.
Set kabobs on grid over ashen coals.
Grill kabobs about 6 to 8 minutes, turning once or twice.
Chef
