if only I could take all the credit for my marinated mushrooms

It's funny how individual food history develops. Sometimes recipes are passed down through generations, sometimes it's a silly playful interpretation like peanut butter poop, sometimes a dish just kind of attaches itself to us and becomes our signature.

I am a self-confessed Martha Stewart nut. I could read her books, listen to her talk, watch her for hours. That said, I haven't seen much of Martha Stewart in awhile, though I know she is still very much around and a voice I would follow anywhere. When my daughter was married some time ago, we poured over Martha's cookbooks, especially Entertaining. I think I may have memorized half the recipes and all the stories in the book. I loved it. Kristen's reception had lots of fun foods, many from Entertaining. One I don't remember using that day was for a mushroom salad, possibly because Kristen seriously hates all things mushroom. Still for me, that mushroom salad recipe has evolved, as most good recipes do, into something reminiscent of but not identical to its origin.

The first time I remember making what have gradually become my marinated mushrooms was for Felicity's first birthday party. Felicity will soon begin her sophomore year in college, so it's been a year or two. Now we serve them again and again and again. Most of my friends and family, except Kristen, have tried these in one of their many forms. They are a must-have at our parties and find their way into many potlucks and family dinners.

Marinated Mushrooms

(adapted from Martha Stewart's Marinated Mushrooms with Red Peppers)

• 2 to 3 pounds mushrooms, quartered if large, stems cut off

• 8 ounces olive oil
• 6 ounces red wine vinegar
• 4 ounces finely diced red onions
• 3 to 4 ounces finely chopped flat-leaved parsley
• 3 cloves garlic, sliced
• 1 packet stevia or 1/8 tsp pure stevia
• sea salt and pepper to taste

 Clean mushrooms and place in large bowl. Combine all other ingredients and pour over mushrooms. Allow marinade two to three hours or more to penetrate mushrooms. Taste for seasoning and add additional salt and pepper, if needed. Serve at room temperature. I like to serve this with fancy picks and lots of napkins. Your favorite gluten-free bread will be really handy for the wonderful marinade.

This dish is deceptively simple. If you like mushrooms, praise, and easy dishes as much as we do, it will become a mainstay. If you've tried these, please add your comments here. If you haven't, you absolutely must make these mushrooms. Oh, and if you're a great fan of red pepper strips, check out Martha's original recipe.