Marinated Mushrooms
Marinated mushrooms are a delicious and very versatile dish. They work well as appetizers, side dishes, with salad, on top of meat or veggie burgers, with pasta, or as a snack themselves.
You can use any edible mushroom in these recipes except tough polypores such as reishi. Plain button mushrooms from the grocery store are just fine. Marinating is a great way to add more zest and flavor to mushrooms.
Marinated Mushrooms
Recipe courtesy of Tyler Florence
1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper [we use whole black peppercorns]
Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
Yield: about 3 cups
Olive Bar Marinated Mushrooms
from https://www.mushroom-appreciation.com/
This marinated mushroom recipe is similar to one you'd find at an olive bar. It involves creating the marinade, letting the mushrooms sit in it, and then cooking the whole thing for about ten minutes. A quick and easy way to impress your guests!
Soaking them in vinegar is technically pickling, and it's what gives the mushrooms that great tangy taste. Most people use red wine or white vinegar, although you can use apple cider vinegar as well with great results. More complex than a straight vinaigrette, this recipe has a different flavor due to the addition of mustard seeds and red pepper.
Recommended mushrooms: Any of the edible mushrooms, but this often works best with white buttons from the grocery store.
1 lb mushrooms
1/2 cup red or white vinegar (I prefer white for this)
3/4 cup water
1 tsp mustard seeds
2 cloves garlic, minced
1/2 chopped red pepper
salt to taste
Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like, but I find they work just fine in this recipe.
Place them in a container with the vinegar, water, mustard seeds, garlic, and red pepper. Let them marinate for at least an hour, preferably overnight.
Put the mushrooms and marinade into a pot and bring to a boil. Reduce the heat and simmer for 10 minutes. Allow to cool. For a stronger taste, refrigerate overnight again after cooking.
Serve as an appetizer or side dish.
Variations:
Add sugar and/or black pepper to the marinade.
Add 1 or more tsp of chopped chilies or banana peppers for more spice.
Add whatever Italian herbs you like.
Antipasto Marinated Mushrooms
from https://www.mushroom-appreciation.com/
A good marinated mushroom recipe is perfect for an antipasto plate. This recipe will show you how to prepare some Italian-style marinated mushrooms. The rest of the ingredients can be traditional or you can experiment and add a few extras. Recommended mushrooms: White buttons or cremini from the grocery store. Meaty pieces of oysters or even portobellos will work too.
1 lb mushrooms
1/2 cup olive oil
1/2 cup water
2 tbsp lemon juice
3 cloves garlic
1 tbsp red wine vinegar
1 tsp herbs (oregano, basil, etc)
salt to taste
Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like.
Place the mushrooms in a container with the olive oil, water, lemon juice, vinegar, and herbs. Let them marinate for at least an hour, preferably overnight. The longer you marinate them the better the taste, up to two days before serving.
Place all the ingredients in a saucepan and bring to a low boil. Cook for 5 minutes.
Remove mushrooms and allow to cool. Serve with other ingredients in an antipasto platter such as olives, cubes of cheese, artichoke hearts, or thin slices of meat.
Asian-style Marinated Mushroom
from https://www.mushroom-appreciation.com/
An Asian-style marinated mushroom recipe makes a great side dish. It also works well as a topping for rice, noodles, and salads.
There's lots of room to be creative depending on which flavors you want to highlight. Add sake for a more Japanese style, or increase the amount of soy sauce and sesame oil for a different taste. You could even add some fish sauce or tamarind.
Recommended mushrooms: Any of the edible mushrooms, but this often works best with white buttons from the grocery store. (Or the other take on the same species: the delicious cremini mushroom!)
1 lb mushrooms
2 tbsp soy sauce
1/2 cup rice wine (sake) or vinegar (white)
1 tbsp sesame oil
2 cloves garlic, minced
1 tsp ginger, minced
salt to taste
Clean the mushrooms with a damp cloth and slice them into medium-sized pieces. You can remove the stems if you like, but I find they work just fine in this recipe.
Place the mushrooms in a container with the soy sauce, rice wine/vinegar, sesame oil, garlic and ginger. Let them marinate for at least an hour, preferably overnight.
Place all the ingredients in a saucepan and bring to a boil, adding some water if more liquid is needed. Cook for 5 minutes. If a crisper texture is desired, sauté in a skillet instead.
Remove mushrooms and place in a dish. Continue to cook the marinade until it has a thicker, more syrupy texture. Pour over mushrooms and serve.
