By Mike Thayer
Can a guy live on just appetizers alone? I’m on day five of preparing, eating and, ‘surviving’ on appetizers, nothing but.
Needing something a little bit different, not fried, not typical bar food, but still an appetizer, I decided on pickled mushrooms and red onion for lunch. I’ve pickled onions in the past for sandwiches, but never mushrooms. The recipe is from my mother’s Better Homes & Garden cook book with a few twists from yours truly.
In a small sauce pan, combine 1/3 cup red wine vinegar (I used balsamic), 1/3 cup salad oil (I used olive oil), 1 small white onion (I used red), thinly sliced and separated in rings, 1 teaspoon salt (I used Kosher), 2 teaspoons dried parsley flake, 1 teaspoon prepared mustard (I used brown) and 1 Tablespoon brown sugar (I used light brown). Bring to a boil, add two 6 ounce cans mushroom crowns (I used fresh, stems removed). Simmer 5 to 6 minutes (I simmered for 10 minutes in using fresh mushrooms and then let them steep for another 10 minutes). Chill in a covered bowl for several hours, stirring occasionally (Use a medium sized Tupperware bowl and just shake it, no stirring necessary). Drain and serve.
These are excellent served with deli sliced roast beef on a Triscuit cracker! The crunch of the cracker, the savory beef, the slightly sweet yet tart pickled mushroom and onion is another dose of YUM!
This appetizer meal cost me around $4 to prepare, making it Bachelor on the Cheap friendly! Did it fill me up? Yes, five nicely topped crackers did the trick just fine, keeping me full for the rest of the work day.
Help support the continued content for Shopping, Dining, Best Deals, Product & Service Reviews, Tips, Hacks, Recipes and other great information by buying me a coffee. Your support to keep Bachelor on the Cheap a free resource is much appreciated! ~ Mike
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The 'Living on Appetizers' Challenge: Pickled Mushrooms & Onions – Bachelor on the Cheap
By Mike Thayer
Can a guy live on just appetizers alone? I’m on day five of preparing, eating and, ‘surviving’ on appetizers, nothing but.
Needing something a little bit different, not fried, not typical bar food, but still an appetizer, I decided on pickled mushrooms and red onion for lunch. I’ve pickled onions in the past for sandwiches, but never mushrooms. The recipe is from my mother’s Better Homes & Garden cook book with a few twists from yours truly.
In a small sauce pan, combine 1/3 cup red wine vinegar (I used balsamic), 1/3 cup salad oil (I used olive oil), 1 small white onion (I used red), thinly sliced and separated in rings, 1 teaspoon salt (I used Kosher), 2 teaspoons dried parsley flake, 1 teaspoon prepared mustard (I used brown) and 1 Tablespoon brown sugar (I used light brown). Bring to a boil, add two 6 ounce cans mushroom crowns (I used fresh, stems removed). Simmer 5 to 6 minutes (I simmered for 10 minutes in using fresh mushrooms and then let them steep for another 10 minutes). Chill in a covered bowl for several hours, stirring occasionally (Use a medium sized Tupperware bowl and just shake it, no stirring necessary). Drain and serve.
These are excellent served with deli sliced roast beef on a Triscuit cracker! The crunch of the cracker, the savory beef, the slightly sweet yet tart pickled mushroom and onion is another dose of YUM!
This appetizer meal cost me around $4 to prepare, making it Bachelor on the Cheap friendly! Did it fill me up? Yes, five nicely topped crackers did the trick just fine, keeping me full for the rest of the work day.
Help support the continued content for Shopping, Dining, Best Deals, Product & Service Reviews, Tips, Hacks, Recipes and other great information by buying me a coffee. Your support to keep Bachelor on the Cheap a free resource is much appreciated! ~ Mike
Save