This is a delicious frozen mixed fruit slushy that has a little spice and is served in individual cups. Although I’ve had it served to me as a cool afternoon snack, I presented it as a frozen fruit salad. It would also taste great as a light dessert. Janet Carswell gave me this recipe.
| Prep Time: | 10 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup good quality balsamic vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- salt and ground black pepper to taste
- 1 pound sliced fresh mushrooms
- 1 medium sweet onion, minced
- 2 tablespoons minced fresh parsley
Instructions
- Mix balsamic vinegar, olive oil, garlic, salt, and pepper in a small bowl.
- Place mushrooms in a large bowl with onion. Pour balsamic mixture over top; stir gently until well coated. Cover and place in the refrigerator to marinate for 6 to 8 hours, stirring once or twice during that time.
- Sprinkle with fresh parsley just before serving.
- Do not substitute the fresh for canned mushrooms, they won’t come out the same. You can use 1/2 teaspoon garlic powder in place of fresh garlic.
- I use Aceto Balsamico di Modeno.
Reviews
not enough dressing for the volume of mushrooms
I wondered if this would be too vinegary… it wasn’t. The mushrooms soak up the marinade nicely, this is packed with flavor, and is simply delicious, regardless of whether or not you’re vegetarian. FYI, I used Trader Joe’s Balsamic Vinegar of Modena.