So, while perusing James Peterson’s book Vegetables, I came across this recipe for marinated mushrooms. Mushrooms are a fairly recent addition to my culinary repertoire. For a long time I was really creeped out by mushrooms, but along the way I’ve taken a nibble here and there and have been cautiously surprised. One mushroom format I’ve really come to enjoy is the marinated mushroom – the kind they serve with charcuterie or really good parmesan cheese in nice Italian restaurants. So naturally, I was pretty excited about this recipe and made it immediately. It was great with some good cheese and olives. Also, it was later good in an omelet and then in bordelaise sauce. Many useful applications.

 

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Ingredients

 

1 lb Mushrooms
1/2 C Olive Oil
1/4 C Balsamic or Sherry Vinegar
2 Tbsp Tarragon
Salt
Pepper

 

 

 

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Rinse or brush off the mushrooms and dry. Then slice them up.

Chiffonade the tarragon. (roll the leaves and then cut the herb roll into pieces. It will come out in long strips once the herbs are unrolled.)

 

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Muddle the tarragon with the balsamic vinegar. Add the mushrooms and olive oil. Adjust the amount of balsamic vinegar to your liking and season with salt and pepper to taste.  Stir and let sit for at least an hour to let all the flavors meld together.

 

 


Marinated Mushrooms
 
Ingredients
  • 1 lb Mushrooms
  • ½ C Olive Oil
  • ¼ C Balsamic Vinegar
  • 2 Tbsp Tarragon
  • Salt
  • Pepper
Instructions
  1. Rinse or brush off the mushrooms and dry.
  2. Trim the mushroom ends and slice the mushrooms.
  3. Chiffonade the tarragon. (roll the leaves and then cut the herb roll into pieces. It will come out in long strips once the herbs are unrolled.)
  4. Muddle the tarragon with the balsamic vinegar.
  5. Add the mushrooms and olive oil. Adjust the amount of balsamic vinegar to your liking and season with salt and pepper to taste. Stir and let sit for at least an hour to let all the flavors meld together.