Mushroom Marmalade
Years ago we went to a vegetarian Thanksgiving dinner with friends in Columbia, MO. This was long before all the commercial meat substitutes became available so the recipes were creative. I think we probably brought Thai Peanut Pasta.
This was one of the yummy recipes that was served.
Yield: 6-8 servings
Time: 30 minutes
Ingredients:
2 lbs fresh mushrooms, sliced
1 tbs butter
1 tsp fresh ginger, grated
1 tsp salt
1 tbs lemon juice
1 cup sugar
½ tsp vanilla extract
Instructions:
Melt butter; add salt lemon juice and ginger. Sauté sliced mushrooms in butter mixture, but don’t let them brown. Reduce until only 2‑3 tablespoon of liquid are left. Add sugar and vanilla. Cook until thick and glossy. Cool at room temperature until serving time. Don’t refrigerate, the sugar will crystallize.