13 December, 2010

No Fuss, No Muss Cocktail Food

This time of year there are never enough hours in the day, but I balk at skimping when it comes to serving food to friends and family.  Many years ago, someone gave me a cookbook called How not to miss the Cocktail Hour.  I loved the idea of not being stuck in the kitchen while everyone else is having fun, and began compiling my own stash of recipes for entertaining. The holidays are here, so it's once again time to dig into my special box of "quick & easy, make ahead" goodies.  One of my favourites is marinated mushrooms, which can double as cocktail fare or an appetizer.  They can be served chilled or room temperature and, aged overnight, they only taste better!

Clue's Marinated Mushrooms
1 lb  small white and/or cremini mushrooms (quarter if large)
5 Tbsp  oil (vegetable or canola)
4 tsp  vinegar (white or cider)
3 tsp  chopped onions
3 Tbsp  dry white wine or white Vermouth
2 Tbsp  Cointreau
2 Tbsp  tomato paste
1 Tbsp 
chopped parsley
1/2 tsp 
Herbes de Provence (optional)

Salt & Pepper to taste
1 In a large frying pan, saute the onion in oil until it is light brown.
2 Add the mushrooms and sauté for 3 minutes.
3 Add all the remaining ingredients, stir to combine, and simmer for 5 minutes
4 Cool. Serve alone or with toast points.

Serves 6


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