Poach mushrooms in a light vinaigrette to punch up salads, appetizers, and pizza toppings
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.
Photo 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 – 1/8 tsp.
- thyme, dried – 1/4 tsp., or rosemary
DIRECTIONS
- 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.
- 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.
- With a slotted spoon place the mushrooms in a one quart jar.
- Continue cooking the marinade until reduced by half; a few minutes
- Pour the marinade over the mushrooms and refrigerate
Photo credit featured photo: Romuald Bokėj / Järna, Sweden
Recipe inspired by Martha Stewart
