Recipe: marinated mushrooms
Another weekend, another set of visitors – both have come and gone. Jeremy’s folks were out to see our new digs and explore the town. I swear Crested Butte is Colorado’s best kept secret. Right now, I’m waiting for the moon to set and hoping that our clear skies hold enough for me to catch some Perseids tonight. It’s been lovely here this past week with plenty of rain, storms, and sunshine. Cooler weather is in the air. I can smell autumn coming and I swear it makes my heart race in anticipation. The mountains are getting ready.
late season bloomers: fireweed
a busy bee, gathering nectar and pollen
alpine lake destination
Clearing afternoon storms always present the opportunity for nice color after sunset. When I have a moment, I step outside and observe how the light bounces around between the atmosphere and the mountains in the hour after the sun drops behind our local divide. It takes a little time to get to know the patterns, but I’m trying to become familiar with them. Most of the time it’s been what I call a fizzle, but the other day was delightfully colorful.
last orange rays graze the mountainside
crepuscular rays and glowing wisps of clouds over paradise divide
The rains have also been good for mushrooms. When Jeremy and I hike, I really try to keep my pace up and not revert to mushroom search mode. But if I happen to spot a mushroom of interest, I’ll stop for a photo because I like documenting what I find, where, when, and the conditions. The great thing is that Jeremy and I love to geek out on plants, fungi, critters, bugs, geology, and weather. I love the fungi almost as much as I love my fun guy.
false chanterelle (it’s a bit early yet for the real deal)
hawk’s wings are so pretty (my size 9 foot for scale)
We did find some porcini, but none that I wanted to harvest since they were a little wormed out. I always leave those in place and give the big ones a pat on the cap in the hopes of shaking out some more spores for next year’s porcini. Obviously, I’ve had mushrooms on the brain since summer began. I blame Wendy because she has porcini fever starting in like… March. But I was craving the marinated kind, something you can make with store-bought button or crimini mushrooms.
fresh crimini mushrooms, parsley, oregano, olive oil, vinegar, red onion, salt, garlic, black peppercorns, coriander seeds
The first time I made these marinated mushrooms, I thought they were fine. The second time I made them, I added some lemon juice and I found they tasted better. It’s up to you if you want to include the lemon juice. Now normally I don’t wash mushrooms, I either brush them clean or wipe them clean with a damp paper towel. In this case, since the first step is to boil the mushrooms in salted water, I felt it was okay to wash them.
washed and trimmed
boiled
chopping up the oregano
Once the mushrooms are tender after about five minutes, drain them off and put everything into a jar or container and shake it up. Don’t eat them right away. I tried one and it was meh. Let them marinate in the refrigerator overnight at the minimum to give all of the flavors time to meld and infiltrate the mushrooms.
place the spices, herbs, and mushrooms into the jar
add olive oil
marinate
If you are sensitive to raw garlic and raw onions, you can reduce the amount in the recipe for a mellower punch. In fact, you can adjust any of the recipe to your liking. These little nuggets of mushroomy goodness are nice bites alone or served alongside antipasti. Entertain with the marinated mushrooms or keep them for yourself. They’ll keep in the refrigerator for a few weeks.
a little nibble
Marinated Mushrooms
[print recipe]
modified from Whole Foods
1 lb. fresh crimini mushrooms
4 tbsps extra virgin olive oil
2 tbsps white wine vinegar
2 tbsps fresh lemon juice (optional, but I recommend it)
1 clove garlic, finely minced
1/4 cup red onion, finely minced
2 tsps fresh oregano, finely chopped
2 tbsps fresh parsley, finely chopped
1/2 tsp sea salt
1/2 tsp black peppercorns
1/2 tsp coriander seeds
Clean the mushrooms and trim the stems. Bring a pot of salted water to a boil and simmer the mushrooms in the water for five minutes or until tender. Drain the mushrooms. Place the mushrooms and the rest of the ingredients together in a large jar. Seal the jar and give it a thorough shake to mix everything together. Let the mushrooms marinate overnight in the refrigerator. Serve in a platter or a bowl. Makes a pound of mushrooms.
more goodness from the use real butter archives
| refrigerator pickles | | spicy chinese cucumber salad | | pickled red onions | | pickled okra |
August 11th, 2013: 10:52 pm
filed under appetizers, entertaining, gluten-free, recipes, savory, vegetables
FAQs
How Long Can I Marinate Mushrooms? A full 24 hours is ideal for the mushrooms to absorb all the marinade flavor. Even two to three days would be better to get the full impact of this fantastic marinade's flavor!
Is it worth marinating mushrooms? ›
While mushrooms can be enjoyed after just 5 minutes of marination, they are even better the longer they remain in the marinade! For the best taste and texture, allow mushrooms to marinate for at least 8 hours.
Are jarred marinated mushrooms good for you? ›
Yes, jarred marinated mushrooms can be good for you, offering nutrients and antioxidants, but watch for added sodium and preservatives.
Can marinated mushrooms go bad? ›
To maximize the shelf life of marinated mushrooms, reseal the jar and place it in the refrigerator, ensuring that the original liquid (brine) covers the top of the remaining mushrooms. As for similarly pickled products, we expect the product's quality to last up to 45 days or longer when stored properly.
Is it okay to marinate mushrooms overnight? ›
Marinade – While hot, transfer mushrooms into a bowl (including all the juices). Add balsamic and olive oil. Toss well. Marinate 2 to 24 hrs – Let the mushrooms cool and marinate for 2 hours (uncovered), tossing once or twice, or for even better flavour, marinate overnight (covered in fridge once cool).
Is it OK to marinate for 3 days? ›
Information. Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.
Are mushrooms better in butter or oil? ›
Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.
What we should not do before cooking mushroom? ›
Should I salt the mushrooms before cooking them? Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy.
How do you get the most flavor out of mushrooms? ›
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.
What do you eat with marinated mushrooms? ›
Marinated mushrooms are an excellent addition to an antipasto platter or charcuterie board, but that is not all. Warm them and serve them over steak, chicken, or fish. Toss them into pasta or scrambled eggs. Sprinkle them into a salad or over pizza.
The taste, texture, and aroma of mushrooms can evoke a sense of comfort and nostalgia, making them a go-to choice when seeking emotional satisfaction. Furthermore, stress, boredom, and other emotions can trigger cravings as a way to seek comfort or distraction.
Are mushrooms in a jar already cooked? ›
Canned mushrooms are already pre-cooked, so you can simply open the can and add them to your dish. However, if you prefer a different texture or want to enhance their flavor, you can sauté or roast them for a few minutes.
What happens if you marinate mushrooms too long? ›
Though we often consider mushrooms to be vegetables, they're technically fungi, and shouldn't be marinated for as long as other veggies. Mushrooms are extremely porous, meaning they suck up and retain moisture; Serious Eats notes that marinating mushrooms for over 30 minutes can make them too juicy.
How do you eat jarred marinated mushrooms? ›
You can eat your marinated mushroom directly from the jar or add it to different dishes like pizza, salad and so much more!
Can I freeze marinated mushrooms? ›
Marinating mushrooms in olive oil, vinegar and spices extends the life for up to 1 week. In addition, the first step of the freezing process (boiling the mushrooms) is the same as marinating. Simply toss the mushrooms with the seasonings in this Marinated Mushrooms recipe instead of tossing them in the freezer.
Can I soak mushrooms for 2 days? ›
The time for soaking mushrooms at room temperature generally should be no more than two hours, otherwise they should be kept in the refrigerator. Mushrooms that have been soaked should be used and consumed as soon as possible. Discard mushrooms if slime or abnormal smells are found after soaking.
How long can soaked mushrooms last in the fridge? ›
Once reconstituted, the mushrooms will keep in the refrigerator for up to a week. Be sure to save the soaking liquid, as it contains nearly as much flavor as the mushrooms themselves. Try to use the smallest amount of water possible in your soaking if you want the liquid to be highly concentrated.
How long can you keep mushrooms in the fridge before cooking? ›
Whole, raw mushrooms will keep from 4-7 days in the refrigerator, while sliced mushrooms (stored the same way), will last 1-2 days. Do not wash until ready to use. To clean mushrooms, brush off any dirt and quickly rinse under water, then pat dry.
Can you prepare mushrooms in advance? ›
Can you saute mushrooms ahead of time? Sure! Just know that they might lose a little of their fresh-from-the-pan crispness. You can saute mushrooms hours or even days before you plan to eat them.
Recipe: marinated mushrooms
