Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.
The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.
My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.
Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.
Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.
 Herbed Marinated Mushrooms |
Recipe by Lisa Turner
Published on August 25, 2015
A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year
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Ingredients:
- 4 tablespoons olive oil
- 1 large shallot, minced
- 1 large clove garlic, minced
- 1 lb (450 g) small cremini mushrooms, washed and stems removed
- 1 lb (450 g) small white button mushrooms, washed and stems removed
- 2 teaspoons fresh oregano, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 4 to 5 fresh basil leaves, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1 teaspoon ground mustard powder
- 1/2 teaspoon ground coriander
- pinch of turmeric
- 3 to 4 tablespoons balsamic vinegar, to taste
- 1/2 to 1 teaspoons sea salt, to taste
- 1/4 teaspoon fresh cracked black pepper
Instructions:
Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to "squeak" and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning. Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade. Can be served chilled or at room temperature.
Makes 4 to 6 appetizer servings |
More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and CashewsMushrooms with Coriander and CuminMushrooms Paprika (Houby Paprikas)Linguine with Pea-Basil Pesto and MushroomsOn the top of the reading stack:
Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook
by Paula Shoyer
and that too lots of varieties.All the dishes came out very well.Sendhil & Raksha gave a big thumbs up and had a hearty meal.This year I tried Ada pradhaman, Kootu curry, Carrot kichadi, Kerala Ulli sambar and Sambaram recipes for the first time by referring few blogs. I have posted most of the recipes with stepwise pictures in my Onam sadya menu 1 & 2.So I have shared those links and the blogs from which I followed the remaining dishes.I have also discussed the method I followed to cook the sadya easily.I hope beginners would find it useful.Lets see how to make Onam sadya lunch recipes at home with some preparatory works.
