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8 ounces whole baby bella mushrooms

1 tablespoon finely chopped flat-leaf parsley

3 garlic cloves, thinly sliced ⅓ cup distilled white wine vinegar

⅓ cup olive oil

2 fresh bay leaves

2 teaspoons sugar

1 teaspoon salt 10 whole peppercorns

½ teaspoon crushed red pepper flakes

½ red onion, thinly sliced baguette, sliced


In a pot of salted boiling water, boil mushrooms for 4 minutes until tender. Drain and rinse with cool water to halt cooking. Once cooled, slice into halves and slices. Set aside.

In a wide mouth 16-ounce Mason jar, combine parsley, garlic, vinegar, olive oil, bay leaves, sugar, peppercorns, salt, peppercorns, and crushed red pepper flakes. Stir well with a spoon until the sugar and salt have dissolved.

Add onion and mushrooms, stir well to full coat everything. Make sure both are fully submerged in the marinade. If not, add a bit more vinegar and olive oil. Place in fridge overnight.

Once ready to eat, remove from the fridge and allow the marinated mushrooms to get to room temperature. Meanwhile, in a cast iron skillet, toast the baguette.

Remove from heat, spoon the mushrooms and onions over each crostini. Drizzle with Edna Valley Vineyard’s Olive Oil before serving. Keep the jar refrigerated and consume within a week.

Enjoy with Edna Valley Vineyard’s 2017 WMS Pinot Noir. Cheers!

Kendra Aronson
Food Stylist