Marinated Mushroom Appetizer



Dairy Free Nut Free Fish Free Soy Free Gluten Free 

This dish is perfect served with gluten-free crackers, cheeses, olives and roasted peppers on an antipasto appetizer dish. It is also great served over a first-course salad.

1 yellow onion, medium sized
1 pound of small button mushrooms
2/3 cup of apple cider vinegar
½ cup of olive oil
2 tablespoons water
2 teaspoons salt
1 teaspoon black pepper
2 garlic cloves, minced
3 garlic clove, whole
Red pepper flakes, to taste (optional)
Dash of Tabasco Sauce (optional)

Peel and slice the onion into thin rounds. Place in a large plastic or glass storage bowl with a cover. Wash the mushrooms and dry well. Leaving them whole place in the container with the mushrooms. Set aside.

In a saucepan, combine the remaining ingredients and stir to combine. Use the red pepper flakes and Tabasco Sauce sparingly, to taste. Bring the ingredients to a boil, while stirring occasionally. Remove the pan from the heat, and pour the liquid over the mushrooms and onions. Toss to coat.

Once cooled, place cover on container and marinate overnight in the refrigerator. Stirring occasionally.

Serves 6 as an appetizer.

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