Herbed Marinated Mushrooms
photo by French Tart
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
1 pint
ingredients
- 12 dried shiitake mushrooms
- 1⁄2 cup olive oil
- 1 lb small button mushroom, cleaned
- 2 garlic cloves, sliced
- 2 shallots, minced
- 1⁄4 cup balsamic vinegar
- 2 sprigs thyme
- 3 fresh sage leaves, chopped
- 4 teaspoons parsley, chopped
- 1 bay leaf, crumbled
- 1⁄2 teaspoon salt
directions
- Put the shitake mushrooms in a bowl, and pour boiling water over them. Let soak for 5 minutes, then drain them. Cut into bite-size pieces as needed.
- In a skillet, heat 2 T. olive oil. Add the shitake and button mushorroms, and saute them over medium-low heat until the mushrooms are tender - about 15 minutes. Transfer to a bowl.
- In a small, non-reactive saucepan, simmer the garlic, shallots, and vinegar. Add the herbs, bay leaf, salt, and remaining olive oil, and heat the mixture briefly. Pur the mixture over the mushrooms and toss to coat.
- Pack the mushrooms and their liquid into a pint jar. Cap the jar, and let it cool. Store the mushrooms in the refrigerator about 1 week before eating. Refrigerated, they will keep for several weeks. Bring the jar to room temp before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A pearl of a recipe! I used dried ceps (dried French mushrooms) in this recipe - in place of shiitake. All of the herbs were fresh from my garden and added a different dimension to these mushrooms, and one that we very much enjoyed. We ate these with fresh baguette, butter, goat's cheese and salad for a light supper the other evening. Made for 5 A Day in the photo's forum, and a keepr for me thanks Diane! FT:-)
RECIPE SUBMITTED BY
dianegrapegrower
United States