Marinate Those Mushrooms

I love marinated mushrooms and once I figured out the secret to making them I whip them up regularly. They’re so good on salad, antipasto, or on their own. Also, it’s easy to make marinated mushrooms in any quantity! That’s a perk for me who is the only fan of mushrooms around.
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I used balsamic vinegar to change it up but I normally go with cider vinegar or red wine vinegar. Once they marinate over night I usually drain out the excess marinade but I keep them in the same jar.

Ingredients:

6 large mushrooms, cut into quarters
¼ cup olive oil
¼ cup vinegar (any variation)
1 tsp garlic
salt & pepper
dried spices that will compliment the vinegar choice
1 tsp sugar
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Directions:

Drop mushrooms into boiling water for 2 minutes and drain.
Mix oil, vinegar, garlic, sugar, and spices in a glass jar. Shake vigorously.
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Add mushrooms and refrigerate at least 2 hours.

I often use white button mushrooms but I had a few big ones that I just cut up and put onto my salad lunches this week. Lettuce is my least favorite part of the salad so I often just put a few veggies together and call it salad but I had some quinoa and some spinach and thought marinated mushrooms would be a great addition!

Do you know quinoa? I got red quinoa and have enjoyed it all week. My friend Ms. J LOVES quinoa and makes it all the time!
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My Anthem

Anthem Kitchen and BarAfter work I had plans to meet up with my friend Miss L for a drink and a bite at Anthem. I tried SO hard to get there ontime (seeing how I work practically next door). I was about 5 minutes late.
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We sat at the bar and soaked in the ambiance while sipping our beers. I loved finding and trying out this new spot.

I had my eye on a few different appetizers. I ended up settling on a flatbread with prosciutto, poached figs, tomato slices, and arugula. I loved it. The figs made it feel really special and I love arugula on pizza so I was sold. The prosciutto was dropped on after it was grilled, keeping it soft and salty!
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Miss L went with the award winning chowder. Anthem won chowderfest 2010! She also got a roasted beet salad with goat cheese.
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I was throughly impressed with the menu. “Twist on American cuisine” is something I see and hear all the time but there were fish tacos, cuban sliders, mac and cheese, and roasted chicken. It sounds eclectic but it works! Everything goes!

I think the prices were right on target. My flatbread was $13 and that seemed appropriate.

I should have peeked upstairs since we sat at the bar but I loved it and I know I’ll go back again.

Hope everyone has an enjoyable Easter! I’ll be coming up with an appetizer and reporting back!