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Marinated Mushrooms
Packed with flavour!
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Ingredients
Olive oil
1 lb small cremini or white mushrooms
2-3 shallots, julienned
Salt and pepper
White wine and/or red wine and/or balsamic vinegar
Fresh parsley and/or chives
Instructions
Heat a large, heavy-bottomed skillet on medium-high heat. When pan is hot, add a generous dollop of olive oil, then add the whole mushrooms and toss to coat in oil.
Cook the mushrooms, shaking occasionally to turn them over, for several minutes until they are well-seared on all sides.
Reduce heat to medium, season liberally, and stir in the sliced shallots. Cook for a few more minutes, stirring more often, until the shallots are soft and translucent.
Turn the heat back up to medium-high and stir in a generous dollop of vinegar. Note: this will be *acrid*, so turn on that stovetop fan.
Reduce the vinegar until it has thickened and the vinegary smell has mellowed. Taste a mushroom to see if it is as tangy as you want. You can add more vinegar and reduce again if you want a stronger flavour. (You can also add seasoning here if necessary.)
Remove from heat, stir in some more olive oil to finish, and pour into a serving bowl. Top with the chopped herbs.
Serve with crackers or baguette as part of a charcuterie.
Marinated Mushrooms
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