Marinated Mushrooms

I pulled out an old recipe that I had not made for years and years for some holiday parties this year. Everyone raved about it, most importantly my family!

• 2 lbs. small button fresh mushrooms (wipe off with a paper towel and trim off the end of the stems)
• 2/3 cup red wine vinegar
• 1/3 cup oil (olive or canola)
• 2-3 large garlic cloves, sliced
• 1 tsp. Salt
• 1/2 cup chopped fresh parsley (can omit)
• 1 Tbsp. Dijon mustard
• 1 Tbsp. brown sugar or maple syrup

Marinated Mushrooms (cont.)

Heat all ingredients except mushrooms. Bring to boil. Add mushrooms. Simmer 15 minutes. Cool for a few hours in the refrigerator. Drain and serve.

I saved the juices that were drained from the mushrooms to use in various ways:
(1) Added a handful of frozen raspberries to the juices in a blender and used as salad dressing
(2) Added a couple of tablespoons to soups for additional flavoring
(3) Added ~1/3 in the food processor to 8 oz steamed tempeh, a bunch of green onions to make a yummy sandwich/cracker spread.
(4) Still thinking of other ways to use this rich and luscious liquid!