Marinated Mushrooms

Poach mushrooms in a vinaigrette to serve you in salads, appetizers, pizza toppings, and so very much more.

Consider marinating a big batch of mushrooms. They lend a quick “meaty” component for the cost of plucking them out of the jar. Keep the caps large so they offer up a big bite mouthfeel. You can slice them after pickling if you like. I like them on pizza or heated and served like a meaty side dish. They make quick work on glorifying a simple salad!

This is a quick-easy recipe that will have you in long-term mushroom delight! They are stored in the refrigerator and will last for weeks.

Mushrooms, CreminiPhoto by wikioticsIan

INGREDIENTS

  • mushrooms, button, 1 LB., 1-inch pieces
  • olive oil, 2 TBS.
  • vinegar, of choice, 2 TBS.
  • garlic, fresh, 1 tsp., sliced
  • water, 1/4 cup
  • salt, 1 tsp., or more to taste
  • pepper, fresh ground
  • thyme, dried, 1/4 tsp., or rosemary

DIRECTIONS

  1. Quickly soak mushrooms and brush lightly with bunched up paper toweling to remove dirt. Leave stems on, but trim bottoms if darkened. Halve the larger ones to yield 1-inch or bigger pieces. They will shrink while cooking.
  2. In a pot add all the ingredients and bring to a simmer. Cover and reduce heat to a simmer and cook for 5-6 minutes.
  3. With a slotted spoon place the mushrooms in a one quart jar.
  4. Continue cooking the marinade until reduced by half; a few minutes
  5. Pour the marinade over the mushrooms and refrigerate

Photo credit featured photo: Romuald Bokėj / Järna, Sweden

Recipe inspired by Martha Stewart

Ciabatta Pizza
Marinated Mushrooms (right) on ciabatta bread pizza

 

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