|Courtesy of Microsoft|
Original Marinated Mushrooms
1 pound fresh mushrooms, sliced
2 green onions, sliced
½ cup (brand name) corn oil
½ cup vinegar
2 Tablespoons fresh parsley, minced
½ teaspoon salt
½ teaspoon dry mustard
½ Tablespoon dried basil leaves
A dash of pepper
Mix together all ingredients. Chill several hours. Makes about 5 cups.
Comments: Mushrooms were a more exotic food in the days when the cookbook was published than they are today; therefore, I believe that this dish would have had more "wow" factor than it does today. The parsley-basil-dry mustard combination doesn't thrill me, but there again, using herbs and dry mustard would have been considered elegant and a tad edgy at the time.
Cynthia’s Earth Day Marinated Mushrooms
One pound fresh Colusa county white mushrooms, sliced
½ cup olive oil, preferably pressed in Calaveras county
(Yes, the Calaveras county of frog jump fame.)
½ cup rice vinegar, fermented in Sacramento, California
Two toes garlic, preferably grown in beautiful downtown Gilroy, California
Three Tablespoons fresh, homegrown cilantro, chopped roughly
One teaspoon cumin
Method: Mix together all ingredients in a non-reactive bowl. Chill overnight and until lunch, probably about eighteen hours. Since I am sharing this dish at an Earth Day picnic on Sunday afternoon, I will transfer to a serving bowl and nest the serving bowl in a larger bowl full of ice to keep the mushrooms at a safe temperature.
Comments: Choosing locally grown ingredients not only makes whatever we cook more healthful because the ingredients are fresher, it helps the environment by cutting down on pollution and helps local farmers to sell their wares at competitive prices. The bite of the vinegar, combined with the smoky cumin, the soapy cilantro, and the pungent garlic will complement the sweetness of the mushrooms.