January 2012

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Janet Groene’s Marinated Mushrooms

love having a supply of “whenever” goodies on board, treats I can bring out for cocktail hour, a garnish or a condiment with an otherwise simple meal. Throw these into the reefer and they’re ready when you are. Stick toothpicks in them to serve whole or slice over salads.

1 pound medium size whole mushroom caps
cup each Canola oil and lemon or lime juice
2 teaspoons seasoned salt
teaspoon each dried basil, oregano, garlic powder and black pepper (preferably freshly ground)

Wash mushrooms, dry well and put in a plastic bag. Whisk all ingredients together and pour into the bag. Seal bag and refrigerate several hours or overnight, turning occasionally to distribute flavors. Drain well before serving.

Janet Groene’s books include Creating Comfort Afloat, ABCs of Boat Camping and Living Aboard. See more of Janet Groene’s galley-ready recipes at BoatCook.blogspot.com. Each week she posts a Galley Recipe of the Week plus a Pantry Recipe of the Week using provisions you can stow today, without refrigeration, and use weeks and even months later. Groene also rates galley gear and products at GalleyShop.blogspot.com Any other ideas? E-mail JanetGroene@yahoo.com and we’ll credit you and the name of your boat.

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