John Miller
Marinated mushrooms are a delicious and healthy snack that can be used as an appetizer, side dish, or condiment. They are perfect for sharing and can be made in advance, staying fresh for up to a week in the fridge. The process of marinating mushrooms involves creating a flavourful blend of ingredients such as olive oil, vinegar, garlic, herbs, and spices, and allowing the mushrooms to soak up this marinade. This paragraph will explore the steps and ingredients required to create tasty marinated mushrooms.
| Characteristics | Values |
|---|---|
| Type of mushroom | Baby bella, white button, Asian, Swiss brown, cremini, portobello, shiitake, oyster, king oyster/trumpet, white |
| Size of mushrooms | Smaller mushrooms can be kept whole, larger mushrooms should be sliced into cubes or quarters |
| Marinade ingredients | Olive oil, balsamic vinegar, garlic, thyme, lemon juice, red wine vinegar, shallots, red pepper flakes, parsley, brown sugar, onion, salt, dry mustard, bay leaves, dill weed, vegetable oil, oregano, basil, black pepper, Italian Medley |
| Marinating process | Bring water to a boil, add mushrooms and simmer for 5-12 minutes, drain and add marinade, leave to cool and refrigerate |
| Serving suggestions | Antipasto, with toasted bread, charcuterie, pasta salads, cheese platter, grazing board |
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What You'll Learn
Choosing the right mushrooms
- Baby bella mushrooms (also known as cremini mushrooms) are mild, tender, and bite-sized. They are a common choice for marinating due to their size and affordability.
- White button mushrooms are another variety that is often used for marinating. They are similar in size to baby bella mushrooms and can be easily substituted.
- Larger mushrooms, such as Portobello or flat mushrooms, can be boiled until tender and then sliced before marinating. This allows for a larger yield without sacrificing taste or texture.
- Asian mushrooms, such as shiitake, oyster, and king oyster/trumpet mushrooms, are also excellent choices for marinating. They can be left whole or halved, depending on their size.
When selecting mushrooms for marinating, it is important to consider their size and texture. Smaller mushrooms are often preferred as they can be left whole, creating a juicy bite-sized experience. Larger mushrooms should be cut into uniform pieces to ensure even cooking and marinating. It is also worth noting that mushrooms shrink during the cooking process, so it is important to account for this when determining the desired size.
Additionally, the type of mushroom can impact the flavour and texture of the final dish. Some mushrooms, like cremini or shiitake, have a more robust flavour and texture, while others, like white button mushrooms, are milder in taste. Choosing the right mushroom variety depends on personal preference and the desired flavour profile of the dish.
Lastly, it is important to ensure that the mushrooms are fresh and firm. Avoid any mushrooms that appear wilted or slimy, as this can affect their ability to absorb the marinade effectively. By selecting the right mushrooms and preparing them properly, you can create a delicious and flavourful marinated mushroom dish.
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Preparing the marinade
Firstly, decide on your vinegar. Balsamic vinegar is a popular choice, as it gives the mushrooms a mahogany colour and a tangy taste. Other options include red wine vinegar, white wine vinegar, or plain white vinegar. If you use a sharper vinegar like lemon or plain white vinegar, just use a smaller amount.
Next, choose your oil. Extra virgin olive oil is a good choice, as it holds the marinade together and imparts flavour. You could also use vegetable oil or sunflower oil.
Now, add your aromatics and herbs. Garlic is a must for most marinades, and you can mince, slice, or smash it, depending on how strong a flavour you want. Fresh herbs like thyme, parsley, and basil will add a savoury, bright flavour. You can also add spices like black pepper, red pepper flakes, oregano, and Italian Medley. If you want a citrusy note, add lemon juice or lemon zest. For a touch of sweetness, add a little brown sugar.
Finally, whisk all your ingredients together in a mixing bowl, slowly drizzling in the oil as you go. Taste and adjust the seasoning to your preference. You can also add ingredients like onion, bell pepper, or mustard to the marinade for extra flavour.
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Cooking the mushrooms
There are several ways to cook mushrooms before marinating them. You can boil them, roast them, or cook them in a saucepan.
Boiling Mushrooms
To boil mushrooms, first, bring a medium saucepan of water to a boil. Season the water generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for 3 to 5 minutes, then drain.
Roasting Mushrooms
To roast mushrooms, preheat your oven to 200°C/400°F (180°C fan-forced). Cut the mushrooms into halves or quarters, aiming for uniformity in size so they roast in about the same time. Place the mushrooms in a single layer in a large roasting pan. They can be very close together, but not stacked. Roast for 35 minutes, tossing halfway through, until browned and soft but still juicy inside.
Cooking Mushrooms in a Saucepan
Add the mushrooms to a medium saucepan along with vinegar, garlic, sugar, salt, and spices (basil, thyme, oregano, black pepper, and red pepper flakes). Bring to a simmer and cook for 10 to 12 minutes, stirring occasionally.
Marinating the Mushrooms
While the mushrooms are cooking, prepare the marinade by whisking together olive oil, vinegar or lemon juice, garlic, shallots, herbs, and spices. Once the mushrooms are cooked, drain them and immediately add them to the marinade while they are still hot. Toss to coat and let sit for at least 15 minutes, or refrigerate for up to a week. The mushrooms will absorb more flavour the longer they are left to marinate.
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Combining and storing
Once you have prepared your mushrooms, it is time to make the marinade. For a Mediterranean-style marinade, add onion, vinegar, olive oil, parsley, brown sugar, garlic, salt, and dry mustard to a medium saucepan. Bring to a boil, then reduce the heat and add your mushrooms. Simmer for 10 to 12 minutes, stirring occasionally.
For a balsamic marinade, roast your mushrooms first, then immediately toss them in a bowl with balsamic vinegar, olive oil, and any herbs or spices of your choice. Leave the bowl uncovered to prevent condensation from diluting the flavour.
Transfer your mushrooms to a jar or bowl and cover with the marinade. You can store them in the refrigerator for up to a week. They will get more flavourful each day!
If you want to store your mushrooms for longer, you can try canning them in mason jars. This way, they can be stored in a cupboard and will last for several months.
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Serving suggestions
Marinated mushrooms are incredibly versatile and can be served in a multitude of ways. They can be used as a topping, side dish, snack, or appetizer. Here are some specific serving suggestions:
Antipasto or Mezze Platter
Marinated mushrooms are a perfect addition to an antipasto or mezze platter. Serve them alongside cured meats, cheeses, olives, and other pickled vegetables. They add a juicy, "meaty" element to vegetarian cheese boards.
Salads and Pasta
Throw some marinated mushrooms into a salad for an earthy, vinegary punch. They can also be added to pasta dishes, providing an instant boost of flavour.
Appetizers and Snacks
Marinated mushrooms can be served as a standalone appetizer or snack, either on their own or with crusty bread, bruschetta, or toothpicks for easy entertaining. They pair well with a glass of wine.
Breakfast and Brunch
Mushrooms and eggs are a delicious combination. Top a bed of marinated mushrooms with a fried egg for a gluten-free breakfast. Alternatively, spoon the mushrooms over an omelette, soft scrambled eggs, or frittata for an elegant brunch.
Soups
Marinated mushrooms make a great side dish to soups, such as tomato, Italian sausage, chickpea, or tortellini soups.
Sandwiches
Use marinated mushrooms as a condiment for sandwiches, such as a healthy veggie sandwich or a mouthwatering Reuben sandwich.
Main Courses
Marinated mushrooms can be served as a side dish to meat, such as lamb, chicken, or steak. They can also accompany vegetarian main courses, such as roasted cauliflower steaks.
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Frequently asked questions
You will need mushrooms, extra virgin olive oil, vinegar, garlic, thyme, salt, and pepper. You can also add parsley, lemon, and red pepper flakes.
You can use any type of mushroom, but smaller mushrooms are better for marinating whole. Larger mushrooms should be sliced into quarters. Some good types to use are baby bella, white button, Swiss brown, or cremini mushrooms.
Marinate the mushrooms for at least 15 minutes, but they can be left in the refrigerator for up to a week. For the best flavor, make them one night ahead of serving.
Balsamic vinegar is a good choice because it stains the mushrooms a mahogany color and has a strong flavor. Other options include red wine vinegar, white vinegar, or lemon juice.
Marinated mushrooms are great as an appetizer or side dish. They can be served with toasted bread, added to an antipasto platter, or used as a condiment for breakfast or lunch.
