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Food and fellowship

Marinated Mushrooms

Food and fellowshipIngredients

1 pound of mushrooms
1 cup dry white wine
1/3 cup olive oil
1½ teaspoon salt
½ teaspoon black pepper
½ teaspoon oregano
2 tablespoon chopped parsley
2 tablespoon diced white onion
1 large clove garlic, minced
3 tablespoon fresh lemon juice
½ cup white vinegar
1 bay leaf
1 teaspoon dill
1 tablespoon sugar
1 quart Mason jar


Wash and slice the mushrooms and put them in the Mason jar. Combine the rest of the ingredients in a stainless steel pan and simmer for fifteen minutes (the mixture must not boil, only simmer). Pour the mixture over the mushrooms and let the jar cool down for about a half hour. Put the jar in the refrigerator for 3 to 4 hours. The mushrooms are then ready to eat. They can be kept in the refrigerator after opening for up to two weeks.

Lessons Learned

A lesson I have learned from cultivating a spirituality of food for body and soul merits repeating: The more I live in love, the more those I serve announce with every bite they take a deeper appreciation of themselves and others—a philosophy of life recorded in this closing prayer:

Lord, allow me to enjoy unstressed this moment of rest,
this time of grace around the table of plenty you and I have
prepared. Thank you for this food and for all it means to me
and my guests. God, your grace is never wanting. May it
always be outpoured to hungry people like us, longing to be
fed in body and soul. Amen.

Table of Plenty