Poach Mushrooms in a Light Vinaigrette – Punch Up Salads and Pizzas
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. I like them on pizza or heated and served like a meaty side dish. Since the marinade is also a dressing— 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 months.
- 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
- Clean mushrooms. Leave stems on, but trim stems 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 cook for 5-6 minutes.
- With a slotted spoon place the mushrooms in a one quart jar.
- Continue simmering the marinade until reduced by half; a few minutes
- Pour the marinade over the mushrooms, cool to room temperature and refrigerate
Mushrooms will last indefinitely in refrigeration.
L: Pizza Topped with Mushrooms [right slice] R: Simple Tossed Salad with Marinated Mushrooms as Both Topping and Dressing
Recipe adapted, inspired by Martha Stewart
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