Wine Marinated Mushrooms and Spiced Tea


As we begin thinking of hosting family and friends for the Thanksgiving Holidays, a great time of the year, we start to plan menus and begin to think of what to let guests bring, as they often want to prepare something for the festive feasts!  Here are a few of my favorite prepare ahead of time recipes!


Wine Marinated Mushrooms


20 Medium Size Fresh Mushrooms
2 Small Onions, Thinly Sliced
1 2-Ounce Jar Diced Pimiento, Drained
1/3 Cup Vinegar
1/3 Cup Water
1/4 Cup Chablis (or other Dry White Wine)
1/4 Cup Vegetable Oil
2 Tablespoons Green Onions, Chopped
3/4 Teaspoon Salt
1/2 Teaspoon Celery Seeds
1/2 Teaspoon Mustard Seeds
1/4 Teaspoon Whole Cloves


Clean mushrooms with damp paper towels, set mushrooms aside.  Combine sliced onions and next 7 ingredients in a 1 1/2 quart casserole.  Cover with heavy-duty plastic wrap and microwave on high for 5 minutes.  Stir in mushrooms. Cover and microwave at high for 2 to 3 minutes or just until mushrooms are tender.  Remove mushrooms with a slotted spoon, and place in a small bowl.  Strain liquid, discarding sliced onions.  Add oil, pimiento, and green onions to strained liquid, pour over mushrooms, and toss gently.  Cover and refrigerate at least 4 hours.  Drain before serving.  Yields 20 appetizer servings.


Spiced Tea


2 Cups Tang
1/2 Cup Instant Tea
1/2 Teaspoon Cloves
1/2 Cup Sugar
4 Packages Lemon Twist
1 Teaspoon Cinnamon


Mix together and seal in jar.  Use 2 teaspoons per cup of hot water.


Many blessings this Thanksgiving Season!  Avoyelles Parish cookbooks, compiled by several organizations, are available in our gift shop located at the ACT Office, 8592 Highway 1, Suite 3 in Mansura.  These selected recipes are from ‘Czech-Out Cajun Cooking ($10.00).  We ship books for cost of book plus $5.00 for postage and handling.  Call (800) 833-4195 or e-mail for details.