Raspberry Basil-Marinated Mushrooms #Sponsored

  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.

However, all opinions expressed here are my own.

When Anni at The Quail & Olive*asked if I wanted to play with the Raspberry Basil Vinegar to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home.

I had some mushrooms on my counter and decided to share my super simple process for making marinated mushroom. You can make this with any vinegar, but I used the Raspberry Basil vinegar and mirrored the flavors with the addition of some fresh basil from the garden.

This recipe makes three half-pint jars. You can easily halve the recipe if you don't want that much or don't have enough ingredients. These are also not processed in a water bath, so keep them in the fridge and eat them within ten days.

Ingredients makes 3 half-pint jars

 

• 2 cups water
• juice from 2 lemons
• 2 Tablespoons fresh basil
• 1 teaspoon fennel pollen, optional
• 6 or 7 cups mushrooms, brushed clean and sliced
• freshly ground salt
• freshly ground pepper
• 4 Tablespoons vinegar (I used the Raspberry Basil Vinegar from The Quail & Olive)
• Also needed: medium sauce pan, clean mason jars with lids

 

Procedure

Place the water, lemon juice, basil, and fennel pollen (if using) in a medium saucepan. Bring to a boil.

Stir in the mushrooms, making sure they are covered, as much as possible, by the liquid. Simmer for 10 minutes, then remove from the heat. Season to taste with salt and pepper. Let stand for an hour. Stir in the vinegar. Place in a jar or container.

Keep these in the fridge and eat within 10 days. 

Serving suggestions: you can spoon these on top of salad or eat them with crackers or sourdough bread.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 

and generating social media traction. All opinions are my own.