Veggie Marinade Tips with Holland House Cooking Wine (Review)
Don’t know what to do with your farmer’s market or garden bounty? Give healthy, antioxidant rich vegetables a flavorful punch with a simple, yet flavorful marinade. Then throw on the grill for a delicious meal the whole family will love.
Here are a few veggie marinade tips from Holland House Cooking Wine:
Clean the mushrooms with a dry cloth and prick them with a skewer or fork to allow marinade to absorb.
In a medium sized bowl, whisk together the Holland House Marsala Cooking Wine, Holland House Red Wine Vinegar, honey, rosemary, thyme and garlic.
While whisking, add the olive oil in a thin stream until fully emulsified. Finish with salt and pepper to taste.
In a shallow dish, combine the mushrooms and marinade together. Marinate for an hour.
In the meantime, place the bacon on a parchment lined sheet tray. Bake for 10 minutes or until soft and cooked through. Remove and let cool slightly.
Remove the mushrooms from the marinade. Wrap with cooled, cooked bacon and slide on the skewers.
Place bacon wrapped mushrooms on a greased grill and cook for 8-10 minutes on low heat or until mushrooms are cooked through and bacon is crispy. Baste the mushrooms with the marinade while on the grill.
Remove from the grill and let rest for 1-2 minutes, then enjoy!
- Do not wash mushrooms with water. Washing the mushrooms with water lets the mushrooms absorb water which in turn doesn’t let the mushroom absorb the marinade.
- Marinade recipe can also be used on chicken, steak, pork and fish.
Disclaimer: I received samples of these products to review and to keep. All opinions are my own.