Emma Wilson
Marinated mushrooms are a versatile dish that can be served as a snack, appetizer, or side. They are made by soaking fresh mushrooms in a marinade of oil, vinegar, and various seasonings and spices. The mushrooms can be raw or cooked before marinating, and the marinade can be made with different types of vinegar, herbs, and spices to create a variety of flavours. Marinated mushrooms can be stored in the fridge for up to a week and are a great make-ahead option for gatherings or a quick weeknight meal. They can be served in many ways, such as on an antipasto platter, in salads, or as a topping for steak or pasta.
| Characteristics | Values |
|---|---|
| Mushrooms | Baby Bella, Cremini, White Button, Portobello, Shiitake, Swiss Brown, White Mushrooms |
| Oil | Extra Virgin Olive Oil, Olive Oil |
| Vinegar | Red Wine Vinegar, White Wine Vinegar, Balsamic Vinegar, White Balsamic Vinegar, Sherry Vinegar, Apple Cider Vinegar |
| Other Ingredients | Garlic, Shallots, Parsley, Thyme, Lemon Zest, Lemon Juice, Red Pepper Flakes, Salt, Pepper, Oregano, Tarragon, Bay Leaf, Onion |
| Preparation | Boil, Roast, Blanch, Poach, Sauté, Raw |
| Storage | Refrigerate, Store in Mason Jars, Cover with Plastic Wrap |
| Serving Options | Antipasto, Salad, Crostini, Pizza Toppings, Grain Bowls, Omelettes, Snacks, Toothpicks, Cocktails, Steak Toppings, Scrambled Eggs |
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What You'll Learn
- Choosing mushrooms: any variety works, but smaller ones are better
- Cleaning mushrooms: gently wipe with a damp paper towel or rinse under cold water
- Marinade ingredients: oil, vinegar, garlic, herbs, and seasonings
- Cooking mushrooms: boiling, roasting, or blanching before marinating
- Serving suggestions:
Choosing mushrooms: any variety works, but smaller ones are better
When it comes to choosing mushrooms for marinating, the good news is that any variety works! However, smaller mushrooms tend to produce better results.
White button mushrooms and cremini (also known as baby bella mushrooms) are popular choices for marinating due to their mild flavour, tender texture, and convenient size. Cremini mushrooms are also a good option if you're looking for a more affordable variety. If you opt for larger mushrooms, such as portobellos, slicing them into smaller pieces before marinating is recommended.
Other varieties that can be used for marinating include shiitake, oyster, king oyster/trumpet, Swiss brown, and chanterelles. If you want to keep the mushrooms whole, aim for smaller sizes around 3–3.5 cm wide. This creates a juicy, bite-sized treat.
When preparing mushrooms for marinating, it's essential to clean and trim them, removing any visible dirt or debris. You can gently wipe them with a damp paper towel or rinse them under cold water, but avoid soaking to prevent altering their flavour and texture.
In summary, while any variety of mushroom can be used for marinating, smaller mushrooms are generally preferred. White button and cremini mushrooms are versatile and widely available options that are well-suited for marinating.
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Cleaning mushrooms: gently wipe with a damp paper towel or rinse under cold water
Preparing mushrooms for marination involves cleaning them thoroughly and removing any dirt or debris. This can be done gently and effectively by using a damp paper towel to wipe down each mushroom. Alternatively, rinsing the mushrooms under trickling cold water will also do the trick. It is important to avoid soaking the mushrooms during this cleaning process, as this can negatively impact their flavour and texture.
When cleaning mushrooms, it is also important to remove any visible dirt or residue. This includes gently wiping away any soil or debris that may be clinging to the surface of the mushrooms. By taking the time to properly clean and prepare the mushrooms, you can ensure that they are ready for the marination process and will absorb the flavours effectively.
Using a damp paper towel allows for a gentle and controlled cleaning process. The moisture helps to loosen and remove any dirt or debris, while the paper towel provides a soft and absorbent surface to wipe away any residue. This method is particularly useful for more delicate mushrooms or when a gentle touch is required.
Rinsing the mushrooms under cold water is another effective method for cleaning them. The cold water helps to refresh and revitalise the mushrooms, while also removing any dirt or debris. By allowing the water to trickle gently over the mushrooms, you can ensure that they are thoroughly cleaned without being soaked.
Both methods are simple, quick, and efficient ways to clean mushrooms before marinating them. By choosing the approach that best suits your needs and preferences, you can ensure that your mushrooms are properly prepared and ready to absorb all the delicious flavours of the marinade.
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Marinade ingredients: oil, vinegar, garlic, herbs, and seasonings
Marinated mushrooms are a delicious and healthy snack, side dish, or ingredient. They are made by cooking fresh mushrooms and then steeping them in a marinade. The mushrooms absorb the flavours during the marinating process, resulting in a savoury and tasty dish.
The marinade ingredients typically include oil, vinegar, garlic, herbs, and seasonings. For the oil, extra virgin olive oil is recommended for its rich flavour and ability to hold the marinade together. However, other types of olive oil can also be used.
For the vinegar component, a variety of options are available. White wine vinegar, red wine vinegar, balsamic vinegar, white balsamic vinegar, sherry vinegar, apple cider vinegar, and champagne vinegar are all suitable choices. Each type of vinegar will impart a unique flavour and hue to the mushrooms. It is important to avoid using overly assertive vinegars like cider or white vinegar, as they may overpower the mushrooms.
Garlic is a key ingredient in marinated mushrooms, adding a robust and distinctive flavour. Freshly minced or smashed garlic cloves can be used, releasing their flavour during cooking while remaining easy to pick out afterward if desired. Shallots or onions can also be added for extra depth of flavour.
A variety of fresh herbs can be used in marinated mushrooms, including parsley, thyme, rosemary, oregano, tarragon, chives, and basil. These herbs add freshness, aroma, and herbaceous flavour to the dish. Additionally, bay leaves can be included for a subtle herbal touch.
Common seasonings used in marinated mushrooms include salt, pepper, and crushed red pepper flakes. Salt enhances the natural flavours of the mushrooms, while pepper adds a spicy kick. Red pepper flakes contribute heat and a touch of spiciness to the dish.
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Cooking mushrooms: boiling, roasting, or blanching before marinating
While it is not necessary to cook mushrooms before marinating them, some recipes recommend briefly blanching, boiling, roasting, or sautéing them to enhance their flavour and remove excess moisture. The cooking method and duration depend on the recipe and the personal preference of the cook.
For blanching, a brief cooking time is sufficient to enhance the flavour of the mushrooms without fully cooking them. This technique is particularly useful for removing excess moisture from the mushrooms before marinating.
Boiling is another option for preparing mushrooms before marinating. To do this, bring a saucepan of water to a boil, season the water generously with salt, and then add the mushrooms. Reduce the heat to maintain a gentle simmer and cook the mushrooms for approximately 5 minutes before draining the water. This process prepares the mushrooms for marination and can also help to tenderise larger mushrooms before slicing and marinating them.
Roasting is another popular method for cooking mushrooms before marinating. To roast mushrooms, preheat the oven to 200°C/400°F (180°C fan-forced). Cut the mushrooms into similar-sized pieces to ensure even cooking. Spread the mushrooms in a single layer on a large roasting pan, as they will shrink by about 30% during roasting. Drizzle the mushrooms with olive oil and season with garlic and thyme to enhance their flavour. Roast the mushrooms for approximately 35 minutes, tossing them halfway through the cooking time, until they are browned, soft, and still juicy inside.
After roasting, immediately transfer the mushrooms to a large bowl and add the marinade. It is important to toss the hot mushrooms in the marinade while they are still warm to maximise flavour absorption. Leave the bowl uncovered to prevent condensation from diluting the flavour, and allow the mushrooms to marinate as they cool, tossing occasionally.
Whether you choose to blanch, boil, or roast your mushrooms before marinating, the key is to partially cook them to enhance their flavour and texture. This also helps the mushrooms absorb the marinade more quickly, reducing the minimum marination time needed. By partially cooking the mushrooms, you can achieve a more flavourful and tender result in less time compared to using raw mushrooms.
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Serving suggestions: antipasto platters
Marinated mushrooms are a delightful addition to any antipasto platter. They are easy to make, full of flavour, and versatile. Whether served as a standalone appetizer or alongside other antipasti, these tangy mushrooms are sure to impress.
To make marinated mushrooms, you will need fresh mushrooms—white button and cremini mushrooms are popular choices, but any variety will work. You can also experiment with different types of mushrooms for varying textures and flavours. First, trim and clean the mushrooms, then cook them lightly in olive oil with a little garlic until they are slightly softened and browned. Next, add vinegar and fresh herbs of your choice, such as parsley, thyme, or rosemary. You can also include other ingredients like lemon juice or lemon zest for a tangy flavour. Allow the mushrooms to cool and marinate in the refrigerator for at least a few hours or even overnight.
When serving marinated mushrooms as part of an antipasto platter, you can include other items such as pickled vegetables, cured meats, cheeses, and olives. They are also an excellent addition to vegetarian cheese boards or mezze platters. For a more substantial offering, serve the mushrooms with crusty bread, bruschetta, or crostini. You can even get creative and use the marinated mushrooms as a pizza topping.
Marinated mushrooms are a versatile and tasty option that can be prepared ahead of time and stored in the refrigerator, making them a convenient choice for entertaining. They are sure to be a hit with your guests and can be tailored to your taste preferences with a variety of herbs and spices. So, get creative and enjoy the delicious flavours of marinated mushrooms on your next antipasto platter!
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Frequently asked questions
You can use any variety of fresh mushrooms, but smaller mushrooms are recommended for the best bite-sized experience. White button mushrooms and cremini mushrooms are popular choices.
It is not necessary to fully cook the mushrooms, but you can briefly blanch, poach, or sauté them to enhance their flavour and remove excess moisture. Boiling the mushrooms for 3-5 minutes is also a good option.
A good marinade for mushrooms typically includes olive oil, vinegar, garlic, herbs, salt, and pepper. You can also add ingredients like red pepper flakes, lemon zest and juice, or Italian seasoning to boost the flavour.
The mushrooms should be marinated for at least 5 minutes, but for the best flavour, it is recommended to marinate them for at least 8 hours or even overnight. Raw mushrooms should be marinated for at least 24 hours.
