Emma Wilson
Marinated milkcap mushrooms are a delicious and healthy snack, side dish, or condiment. They are easy to make and can be prepared in just 15 minutes. The basic ingredients are olive oil, vinegar, garlic, and herbs. The mushrooms are first cooked in a pan with garlic and herbs, and then soaked in olive oil. They can be served warm or cold and are perfect for salads, antipasto platters, or even just as a snack straight out of the fridge.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Bleeding milkcap, voluminous milky or tawny milkcap, saffron milk caps, Lactarius indigo, Lactifluus volemus, white button mushrooms |
| Other Ingredients | Garlic, Olive oil, Vinegar, Salt, Pepper, Thyme, Lemon zest, Shallots, Bay leaves, Red pepper flakes, Oregano, Sugar, Onion, Parsley, Dry mustard |
| Preparation | Clean, trim, quarter or halve the mushrooms. Cook until lightly browned. Add other ingredients, stir to combine. Refrigerate for up to 3 days. |
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What You'll Learn
Marinating milkcap mushrooms with garlic, lemon, thyme, and parsley
Marinated milkcap mushrooms are a delicious and healthy snack and can be served as an appetizer, side dish, or condiment. They are easy to make and can be stored in the refrigerator for up to 3-4 days. Here is a step-by-step guide on how to prepare them:
Ingredients
- Milkcap mushrooms
- Garlic
- Lemon
- Thyme
- Parsley
- Olive oil
- Salt
- Pepper
- Vinegar (optional)
Step 1: Prepare the Mushrooms
Start by cleaning and trimming the mushrooms. If the mushrooms are large, you can quarter or halve them. If they are small, leave them whole.
Step 2: Cook the Mushrooms
Heat some olive oil in a non-reactive saucepan over medium-high heat. Add the mushrooms and cook until they are lightly browned. You can also add a little garlic to the pan along with the mushrooms for added flavor. Once the mushrooms are cooked, remove them from the pan and set them aside.
Step 3: Prepare the Marinade
In the same pan, add the garlic and cook until lightly browned. Then, add the thyme, lemon zest, salt, and pepper, and stir to combine. You can also add some vinegar to the marinade for extra tanginess. For a more intense lemon flavor, use both the lemon zest and lemon juice.
Step 4: Marinate the Mushrooms
Place the cooked mushrooms in a container and pour the marinade over them. Make sure the mushrooms are well-coated by pressing them down into the marinade. You can also add some extra virgin olive oil to the container to ensure the mushrooms are fully covered.
Step 5: Refrigerate
Label and date the container, then place it in the refrigerator. The mushrooms will need at least 15 minutes to marinate, but they will get more flavorful with time. For the best flavor, it is recommended to prepare them a day in advance. They will stay fresh in the refrigerator for up to 3-4 days.
Step 6: Serve
These marinated milkcap mushrooms can be served as an appetizer, side dish, or condiment. They go well with toasted bread, salads, antipasto platters, or even as a topping for pizza or pasta. Enjoy!
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Marinating milkcap mushrooms with olive oil
Marinated milkcap mushrooms are a delightful, tangy snack often served as part of an antipasto platter or as a side dish to main meals. They are made by first cooking fresh mushrooms and then steeping them in a flavorful marinade. The mushrooms absorb these flavors during the marinating process, resulting in a savory and flavorful dish.
To marinate milkcap mushrooms with olive oil, start by cleaning and trimming 1 pound of milkcaps. If the mushrooms are large, quarter or halve them; if they are small, leave them whole. Heat some extra virgin olive oil in a non-reactive saucepan. Add the mushrooms and cook until lightly browned. Move the mushrooms to the side of the pan and add some minced garlic. Cook the garlic until lightly browned, then add thyme, lemon zest, salt, and pepper. Stir to combine.
Remove the mushrooms from the pan with a slotted spoon and put them in a container. Top the mushrooms with extra virgin olive oil, pressing them down so that the oil covers them. Label and date the container, then refrigerate for up to 3 days.
You can also experiment with different herbs and spices in the marinade. For example, add sliced onions or shallots for extra depth of flavor, or increase the amount of crushed red pepper flakes for a spicier kick. You can also substitute lime juice for lemon juice to add a tangy twist.
Marinated milkcap mushrooms can be served in a variety of ways. They can be stirred into scrambled eggs, served as an appetizer with cocktails, or piled on top of a sizzling steak. They also make a wonderful addition to antipasto platters, salads, pastas, burgers, and more.
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Marinating milkcap mushrooms with vinegar
Preparation
Firstly, you will need to prepare your milkcap mushrooms. Clean, trim and quarter or halve your mushrooms, leaving small mushrooms whole.
Cooking
Heat some oil in a non-reactive saucepan and add your mushrooms. Cook them until they are lightly browned. Then, add some crushed or minced garlic and cook until it is lightly browned. At this point, you can add other ingredients such as thyme, lemon zest, salt and pepper, stirring to combine the flavours.
Marinating
Remove the cooked mushrooms from the pan with a slotted spoon and place them in a container. Cover the mushrooms with extra virgin olive oil, pressing them down so they are fully coated. You can then add vinegar to the mixture. A combination of white vinegar and red wine vinegar is a good option, but you can also use sherry vinegar or apple cider vinegar. Add other seasonings like bay leaves, red pepper flakes, Italian seasoning, salt and pepper to taste.
Storing
Once you have combined all your ingredients, place the container in the refrigerator. Your marinated milkcap mushrooms will stay fresh for up to three days.
Serving
Marinated milkcap mushrooms are incredibly versatile. You can serve them as a snack or appetizer, or use them in salads, pastas, burgers and more. They can be stirred into scrambled eggs or served with toothpicks as an elegant appetizer with cocktails.
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Marinating milkcap mushrooms with goat cheese
Ingredients
- 1 lb of milkcaps
- Goat cheese with a rind that will melt nicely
- Olive oil
- Garlic
- Balsamic vinegar
- Salt and pepper
- Fresh greens (e.g. arugula, purslane, and nasturtiums)
Instructions
Start by cleaning, trimming, and quartering or halving the milkcaps. If the mushrooms are small, leave them whole. Heat olive oil in a non-reactive saucepan, add the mushrooms, and cook until lightly browned. Move the mushrooms to the side of the pan, add the garlic, and cook until lightly browned. Add salt and pepper to taste, along with other seasonings like thyme, lemon zest, or red pepper flakes. Stir to combine.
Remove the mushrooms from the pan using a slotted spoon and place them in a container. Top with extra virgin olive oil, pressing the mushrooms down so that they are covered by the oil. Label and date the container, then refrigerate for up to 3 days.
To make the goat cheese croutons, slice the goat cheese into medallions about 1/2-inch thick. Coat the goat cheese slices in a breadcrumb mixture. You can use panko breadcrumbs or a gluten-free alternative.
To assemble the salad, mix the garlic with olive oil and vinegar in a salad bowl. Add the greens and mushrooms, then season with salt and pepper. Divide the salad between two chilled plates and top each with a warm goat cheese crouton. Serve immediately.
You can also try stuffing larger milkcap mushrooms with goat cheese for a heartier dish. Remove the mushroom gills if desired. Fill the mushrooms with a spoonful of marinara sauce and top with sautéed spinach and the goat cheese medallions. Sprinkle with breadcrumbs and bake at 425°F (220°C) for 10-15 minutes, until heated through and golden brown.
Enjoy your marinated milkcap mushrooms with goat cheese!
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Marinating milkcap mushrooms with tomato and coriander
Firstly, choose your mushrooms. You can use Lactifluus volemus, the voluminous milky or tawny milkcap, or Lactarius indigo, saffron milk caps, and Lactifluus volemus are also recommended. White button mushrooms can be used, but milk caps are preferable as they soak up the spiced tomato juices. Clean, trim, and quarter the mushrooms, or halve them if they are large. If the mushrooms are small, leave them whole.
Next, heat some oil in a pan and add the mushrooms. Cook on high heat until they are lightly browned. Season with salt and pepper. Reduce the heat and add the shallots and garlic to the pan. Cook for a further 2-3 minutes. Now add the tomato juice, coriander, and crushed chili. Simmer for a minute or two. Top with oil and refrigerate to let the flavours marinate.
The mushrooms can be served warm as a side dish or garnish. They are delicious spooned over fresh arugula, purslane, shrimp, and nasturtiums, with a drizzle of olive oil and a dash of lemon. They also work well in a simple French-style salad with fresh greens, sauteed shrimp, and a drizzle of lemon.
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Frequently asked questions
You will need garlic, oil, vinegar, greens, salt, pepper, and thyme.
First, heat oil in a non-reactive saucepan and add the mushrooms. Cook until lightly browned, then add garlic and cook until lightly browned. Add thyme, lemon zest, salt, and pepper and stir. Remove the mushrooms and place them in a container. Top with extra virgin olive oil, ensuring the mushrooms are covered.
Marinate the mushrooms for up to 3 days in the refrigerator. For the best flavor, prepare them a day ahead of serving.
Marinated milkcap mushrooms can be served as part of a salad, antipasto platter, or with toasted bread as an appetizer, side dish, or healthy snack.
