Yield: 8 servings
|1 cup||White wine|
|½ cup||White wine vinegar|
|2 tablespoons||Brown sugar|
|2||Cloves garlic, minced|
|¼ cup||Sliced green onion|
|¼ cup||Diced red pepper|
|1 teaspoon||Hot red pepper flakes|
|1 pounds||Small fresh mushrooms, trim|
|¼ teaspoon||Ground black pepper|
|½ teaspoon||Oregano leaves|
Combine wine, viinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole. Cover; microwave at high 3 to 5 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 30 minutes. Transferr to covered jar or container. Regrigerate up to 1 week.