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The other night I had these fabulous marinated mushrooms on an anti-pasto platter. Side note: I’ve become obsessed with anti-pasto plates lately. I don’t know why, but I’m drawn to their cheesy, specialty meat-y goodness. I discovered blacked eyed pea hummus from one in New Orleans and the other night I was introduced to marinated mushrooms.

After asking what they were marinated in, I immediately emailed myself and Allyn to make a note to search recipes as soon as we were free. I’ve found a similar sounding recipe and this weekend I have big plans to do some serious marinating.

Along the same theme perserved items have been sounding so good to me lately. My weekend plans also include big batches of brandied peaches (can we say Christmas gifts?!). But I’m also thinking about what else can I pickle, perserve, or marinate?

So tell me, what is your favorite preserved item?

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