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
It is important that you do not allow the mixture to sit for more than 24 hours because if you let the mushrooms sit for more than 25 hours, the mushrooms could soften up too much.
How long can mushrooms marinate in the fridge? ›
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! How to store marinated mushrooms?
Should you marinate mushrooms before cooking? ›
Roasted mushrooms are delicious. Marinated mushrooms are a whole new level! Imagine a blend of balsamic vinegar, olive oil, garlic and thyme soaked up by the mushrooms that squirts in your mouth when you bite into it…… yes!!!
Are jarred marinated mushrooms good for you? ›
Marinated mushrooms are the MVP if you like to snack and crave munchies now and then. Not only does it satisfy your hunger but it is also tasty and nutritious. It is easy to make and can be stored for a long time, and there are different ways you can eat it.
Can marinated mushrooms go bad? ›
Marinated mushrooms: Marinated mushrooms are mushrooms that have been submerged in olive oil (usually with lemon juice and other spices), then sealed in a glass jar to refrigerate. Most marinated mushrooms can last anywhere from ten to fourteen days.
What happens if you marinate too long? ›
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.
Can you eat mushrooms that have been in the fridge for 2 weeks? ›
If they're just hanging out on the counter, you can only expect your mushrooms to last about 1 to 3 days. If they're chillin' in the fridge, however, they could last more like 5 to 7 days. There's no competition. Pop those fungi in the fridge, and you could be enjoying them for nearly 2 weeks!
Can mushrooms last 10 days in the fridge? ›
Whole, raw mushrooms will keep from 4-7 days in the refrigerator, while sliced mushrooms (stored the same way), will last 1-2 days.
Should you cover mushrooms in the fridge? ›
The secret to mushroom storage is that they stay fresh longer if you take them out of their container. Wrap them in paper towels placed in open plastic bags (paper bags are even better) and keep them in the fridge.
Is it better to cook mushrooms 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.
Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish. Tarragon – For garnish! Its unique, anise-like flavor pairs so well with the savory, meaty mushrooms. And salt and pepper – To make all the flavors pop!
What we should not do before cooking mushroom? ›
Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.
What to 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.
Why am I craving marinated mushrooms? ›
When we consume certain foods, like mushrooms, it can trigger a release of dopamine in our brain, creating a pleasurable experience. Over time, our brain forms an association between the consumption of mushrooms and the pleasurable feelings, leading to cravings for those foods in the future.
What's the difference between pickled and marinated mushrooms? ›
What is the difference between pickled and marinated mushrooms? Pickled produce uses a simple formula for a brine - vinegar, water, salt and sugar, while a marinade typically contains olive oil, which spoils faster than a traditional vinegar-based brine.
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 to soak mushrooms before cooking? ›
Soak the mushrooms for 20 minutes.
Can you overcook mushrooms in sauce? ›
According to America's Test Kitchen (via Splendid Table), mushrooms only need five minutes of cooking in order to get tender. After that point, you can realistically remove them from the heat. If, however, you choose to continue cooking your mushrooms, or simply lose track of time, nothing much will happen.
Do mushrooms get tough if cooked too long? ›
The mushroom stayed pretty much the same. It got a little bit tougher, but just 57%, which compared to the other stuff is not much at all. It was good at the end of the 40 minutes of cooking; you can't overcook it.
Recipe: marinated mushrooms
