Marinated Mushrooms

- 2 large garlic cloves (2 )
- 1/4 cup apple cider vinegar (60 mL)
- 1/4 cup balsamic vinegar (60 mL)
- 1/4 cup canola oil (60 mL)
- 1 Tbsp pure maple syrup (15 mL)
- 1 Tbsp dried basil leaves (don't use fresh; the leaves get slimy) (15 mL)
- 1 Tbsp dried thyme leaves (15 mL)
- 1 Tbsp dried oregano leaves (15 mL)
- 40 small cremini or white mushrooms (40 )
1. Mince the garlic and set aside.
2. In a 4 cup (1L) jar with a tight fitting lid (I use a large glass canning jar), combine the vinegars, oil maple syrup, basil, thyme, oregano, and 2 tbsp (30 mL) water. Shake well.
3. Wash the mushrooms gently under cold runnign water. let them drain in a colander, then pat dry.
4. Add the garlic to the jar. Screw on the lid tightly and shake well.
5. Add the mushrooms to the jar. Screw on the lid tightly and roll the jar around to coat those little babies.
6. Marinate the mushrooms in the fridge for up to 3 days (any longer and they turn mushy). Give the jar a little shake and a roll a couple times a day, whenever you’re in the fridge foraging for food.
7. To serve, drain the mushrooms well and either place on a serving plate lined with kale leaves or pile them in a bowl on their own. (Don’t use lettuce to line the plate; the acid from the vinegar will make the leaves wilt really quickly, and then you’ll have a plate of beautiful mushrooms lying on some dead-looking lettuce.) Serve with toothpicks.