Laura Smith
Marinated mushrooms are a delicious and healthy snack and a great addition to any meal. They are easy to make, requiring minimal effort and simple ingredients. You can use any variety of mushrooms, such as baby bella, cremini, white button, portobello, or enoki mushrooms. The key to a good marinade is a combination of good oil, vinegar, and fresh herbs. For the oil, a fruity or full-bodied extra virgin olive oil is a great choice. For the vinegar, you can use white wine, red wine, balsamic, or sherry vinegar. As for herbs, you can choose from parsley, chives, oregano, tarragon, thyme, and rosemary. You can also add garlic and lemon for extra flavor. The mushrooms should be trimmed, cleaned, and lightly cooked before being soaked in the marinade. They can be served as an appetizer, side dish, or added to salads, pasta, or pizza.
| Characteristics | Values |
|---|---|
| Preparation time | 15 minutes |
| Ingredients | Mushrooms, olive oil, vinegar, garlic, shallots, herbs, salt, pepper, lemon juice, honey, oregano, thyme, rosemary, bay leaves, red pepper flakes |
| Marinade time | Minimum of 5 minutes to overnight |
| Storage | Refrigerate in an airtight container for up to 10 days |
| Serving suggestions | Antipasto platter, charcuterie board, cheese tray, salad, crostini, pizza toppings, grain bowls, omelets |
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What You'll Learn
- Choosing mushrooms: any variety works, but small, firm mushrooms are best
- Preparing mushrooms: wash, trim, and dry mushrooms before cooking
- Making the marinade: use olive oil, vinegar, herbs, and seasonings
- Cooking the mushrooms: sauté or poach mushrooms before adding the marinade
- Storing and serving: marinated mushrooms can be refrigerated for
Choosing mushrooms: any variety works, but small, firm mushrooms are best
When it comes to choosing mushrooms for marinating, the good news is that any variety works. That said, small, firm mushrooms are best. Look for baby bella (also known as cremini), white button, or even mini Asian mushrooms. These varieties are mild, tender, and bite-sized, making them perfect for popping into your mouth. If you opt for larger mushrooms like portobellos, simply halve or quarter them before marinating to ensure they're easy to eat.
While you can use raw mushrooms, lightly cooking them in olive oil first will bring out their woodsy flavour and help them absorb the marinade. Sautéing or lightly browning the mushrooms will also reduce their volume, so keep in mind that two pounds of raw mushrooms will shrink significantly.
When preparing your mushrooms, start by cleaning and destemming them. Then, trim the stem ends and cut any large mushrooms into bite-sized pieces. You can also leave small mushrooms whole, as they are easier to pick up and pop into your mouth.
Overall, the key to choosing mushrooms for marinating is to select small, firm varieties that will hold their shape and be easy to eat. By following these simple tips, you'll be well on your way to creating delicious marinated mushrooms that your friends and family will love.
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Preparing mushrooms: wash, trim, and dry mushrooms before cooking
Preparing mushrooms is a simple process, but there are a few key steps to follow to ensure they are clean, dry, and ready for cooking. Firstly, assess the mushrooms and trim the stems. Removing the stems creates a flat base, making slicing easier and safer. It also removes any woody, dried-out, or dirty sections, improving the texture of the cooked mushrooms. For shiitake mushrooms, the stems must be removed as they are very tough and unpleasant to eat. For portobello mushrooms, the blackish-brown gills on the underside of the caps can be slimy when cooked, so scrape them off with a small spoon before cooking.
Next, it is important to wash the mushrooms. Despite some suggestions that rinsing mushrooms in water should be avoided, as it makes them difficult to cook, it is generally agreed that a quick wash in cold running water is the best method. This view is supported by tests that showed that while mushrooms do absorb a small amount of water when washed, it only equates to an extra 15 to 30 seconds of cooking time. After washing, gently brush or pat the mushrooms dry with a paper towel.
Once the mushrooms are clean and dry, they are ready for slicing and cooking. For sautéing, it is important to use a hot, dry skillet and add oil or bacon grease, as butter tends to burn before the mushrooms are ready. For roasting, a little olive oil and salt are a good combination.
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Making the marinade: use olive oil, vinegar, herbs, and seasonings
When preparing marinated mushrooms, the marinade you use is key. A good marinade typically includes olive oil, vinegar, herbs, and seasonings.
Firstly, you'll want to choose a good olive oil. Extra virgin olive oil is a popular choice for its rich flavour, but any high-quality variety will work. A fruity olive oil is also a good option.
Next, you'll need to select a vinegar. You can use a variety of vinegars, including white, red wine, balsamic, white balsamic, sherry, apple cider, or a combination of these. Just be sure to avoid cider and plain white vinegar as they can be too overpowering for the mushrooms.
Now, onto the herbs and seasonings. This is where you can get creative and choose the herbs you like best. Popular options include parsley, chives, oregano, tarragon, thyme, rosemary, and bay leaves. You can also add some garlic, shallots, salt, and pepper for extra flavour.
To make the marinade, simply whisk together the olive oil, vinegar, and your chosen herbs and seasonings. You can adjust the amounts of each ingredient to suit your taste preferences. It's a good idea to taste the marinade as you go to ensure it's just right.
Once you've prepared the marinade, you can pour it over the mushrooms and let them soak up all the delicious flavours. For the best results, it's recommended to marinate the mushrooms while they're still warm, as this helps them absorb the most flavour.
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Cooking the mushrooms: sauté or poach mushrooms before adding the marinade
While it is not necessary to cook mushrooms before marinating them, cooking them beforehand can enhance their flavour and remove excess moisture. The most common methods for cooking mushrooms prior to marinating are sautéing, boiling, and poaching.
Sautéing Mushrooms
To sauté mushrooms, first, wash the mushrooms and pat them dry with a paper towel. Alternatively, wipe them with a damp paper towel to remove dirt without letting them absorb too much water. Then, heat a pan over medium heat and add the mushrooms. Sauté for 5-7 minutes until they release liquid and almost half of it has evaporated. Let the mushrooms cool down to room temperature for 5 minutes before adding the marinade.
Poaching Mushrooms
To poach mushrooms, fill a deep, medium-sized saucepan with 4-5 cups of water. Add aromatics such as smashed garlic, thyme sprigs, and a bay leaf. Bring the water to a rapid simmer and season with salt. Add the mushroom caps and return to a gentle simmer. Cook for about 3-5 minutes, reducing the heat as needed to maintain a gentle simmer, until the mushrooms are just tender. Remove the pan from the heat and drain the mushrooms well.
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Storing and serving: marinated mushrooms can be refrigerated for
Storing and serving marinated mushrooms is easy. Firstly, make sure you transfer your mushrooms to a sterile container and chill them in the refrigerator until serving. Bring the mushrooms to room temperature before serving and garnish with chopped parsley.
Marinated mushrooms can be refrigerated for up to two weeks. However, for the best flavour, it is recommended to leave the mushrooms to marinate for at least 24 hours. Even two to three days would be better to get the full impact of the marinade. If you are short on time, you can leave the mushrooms in the marinade for just 5 to 15 minutes before serving. It is best to avoid freezing the mushrooms once they are marinated.
If you are using raw mushrooms, it is recommended to marinate them for at least 24 hours. This is because raw mushrooms take longer to penetrate than cooked mushrooms. However, if you are using cooked mushrooms, you only need to leave them in the marinade for about 5 minutes. For the best results, marinate the mushrooms for at least 8 hours, stirring them occasionally to ensure even coverage.
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Frequently asked questions
You will need mushrooms, olive oil, vinegar, garlic, herbs, salt, and pepper. You can use any variety of mushrooms, but small, firm white button mushrooms and creminis are popular choices. For vinegar, opt for a mild variety such as white wine, red wine, or balsamic vinegar. As for herbs, you can use parsley, chives, oregano, tarragon, thyme, or rosemary.
You can use raw mushrooms, but lightly cooking them in olive oil first can bring out their flavour and make them easier to digest. To cook the mushrooms, trim and clean them, then brown and soften them in a saucepan with a little garlic and olive oil.
In a separate bowl, mix together olive oil, vinegar, garlic, herbs, salt, and pepper. You can adjust the amounts of each ingredient according to your taste preferences.
Once the mushrooms are cooked and slightly cooled, add them to the marinade and stir to coat. Leave the mushrooms to marinate for at least 5 minutes before serving. For the best flavour, prepare the marinated mushrooms a day ahead of serving to allow them to soak up the flavours.
Marinated mushrooms can be stored in an airtight container in the refrigerator for up to 10 days. They are not suitable for freezing as it alters their texture.
