Sunday, December 9, 2012

Marinated Mushrooms

(about 1 1/2 pints)


These delicious mushrooms are very addictive, and thankfully they don't contain a lot of oil. This recipe can easily be doubled if you prefer making a larger quantity.

1 1/4 cups vegetable broth
1/4 cup dry white wine
1/2 bay leaf
1 1/2 tsp fresh oregano, chopped or 1/2 tsp dried oregano
1 1/2 tsp fresh thyme, chopped or 1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/2 tsp lemon zest
1 lb small button or cremini mushrooms
1/2 red bell pepper, seeded and diced
1 green onion, sliced thin
1 small clove garlic, finely chopped
3 tbsp balsamic vinegar
1 tbsp cider vinegar
1 tbsp olive oil
salt and freshly cracked pepper

Place the broth, wine, bay leaf, oregano, thyme, pepper flakes and lemon zest into a pot large enough to hold the mushrooms. Bring the mixture to a simmer over moderate heat.

While the broth is heating up, clean the mushrooms and trim the stems. Add the mushrooms to the broth and simmer for about 5-6 minutes. The liquid will not cover the mushrooms, so you'll need to stir the mixture to ensure the mushrooms get rotated in the hot broth.

Remove the mushrooms with a slotted spoon and place into a non-reactive bowl or large jar.

Add the bell pepper, green onion, and garlic to the broth, increase the heat and cook until the liquid has reduced down to about one quarter of the original amount. Remove from heat.


Stir in the vinegar and olive oil. Add salt and pepper to taste.

Pour the mixture over the mushrooms. Toss until the mushrooms are evenly coated.

You can serve the mushrooms after an hour or so, but they are best after a day or two. They will keep refrigerated for about a week.

7 comments:

Alison said...

These sound delicious!

Anonymous said...

I can't wait to try this!

Mushrooms Canada said...

WOW! These mushrooms sound absolutely amazing! I love the pairing with the red pepper, perfect for the Christmas season!

-Shannon

Goethe Girl said...

I just came across your site and plan to try out the mushrooms for New Year's Eve. I like the way your recipes include photos of the various steps. I am a beginning cook, and the photos help me to visualize the steps of a recipe.

Meagan said...

HOLY COW - that's all I have to say!!

Gerlinde in Dallas said...

Welcome, and thanks! Hope you like them.

Sarah said...

This sounds both easy and delicious. I might make some for my colleagues as presents... I have been looking around for something savoury. Thanks for the inspiration!

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