1 cup white wine
2 tbs. brown sugar
1/4 cup sliced green onion
1 ts hot red pepper flakes
1/2 ts salt
1/2 ts Oregano leaves
1/2 cup white wine vinegar
2 cloves garlic, finely minced
1/4 cup diced red pepper
1 lb small fresh mushrooms, trimmed.
1/4 ts. ground black pepper.
Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper
flakes in an 8 cup microwaveable casserole. Cover; microwave at high for three
to five minutes or until mixture is simmering. Add mushrooms. Cover;
microwave at high 6 to 8 minutes or until mushrooms are tender but not
mushy. Stir partway through cooking. Stir in salt, oregano, and pepper.
Let stand, covered, for thirty minutes. Transfer to covered jar or
container. Can be refrigerated up to one week.
Actually, it’s a good one, even if you can’t stand microwave cooking.
Just watch the mushrooms carefully while they cook. They’re also good
when reheated.