This recipe for Marinated Mushrooms is another recipe that really isn’t a recipe. It’s best made with white button mushrooms. If you use baby Bellas, they don’t seem to infuse as readily. When we used to have dinner parties, these mushrooms were always included in the appetizer spread, and remained on the table when dinner was served, if there were any left.

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Marinated Mushrooms

Author: melinmac

Ingredients

• 1 pound button mushrooms
• 1 t kosher salt
• 2 T olive oil
• 2 T vinegar your choice
• 1 T herb your choice

Instructions

THE MORNING OF (OR THE DAY BEFORE) SERVING

• Clean and destem the mushrooms – Pop the stem off the mushroom, reserving for another purpose. Clean the caps with a paper towel.
• Marinate – Dump the caps into a bowl and add in equal parts vinegar and oil and 1 t salt, plus whatever herb you choose. Stir every hour or so.

BEFORE SERVING

• Stir and taste; stir and serve – Sample one of the smaller mushroom caps. Add more salt and/or vinegar to taste. Serve.

You can mix up the flavor combinations of these Marinated Mushrooms. I think my favorite is apple cider vinegar with minced tarragon. It’s delicate and the tarragon is mysterious. What is that? I don’t expect people to guess, but when I tell them they recognize it right away. Another variation on rotation is red wine vinegar with oregano and garlic, and sometimes a pinch of cayenne. Some other ideas:

• Balsamic Vinegar with minced shallots
• Rice wine vinegar, tamari, and a few drops of sesame oil
• White wine vinegar with peppercorns and a bay leaf

If you come up with other flavor combinations that you like, please let me know!

The concept of marinating implies time, of course. I suggest 2 T of vinegar and 2 T of oil in this recipe for Marinated Mushrooms, along with 1 t. of salt, for an overnight marinade. If you don’t have that much time, you could increase the salt to two teaspoons, leaving the bowl on the counter, stirring frequently. Ron actually likes them a bit saltier. You decide.