Marinated Mushrooms


Vegetarian, Vegan, Gluten-free, Dairy-free

Meal Type
Snacks & Finger food
Author
Pinterest
Serves
6
Preparation Time
5 minutes
Cooking Time
5 minutes

Ingredients

Cooking

  • 500g button mushrooms (small & tight)
  • 1 tsp olive oil

Marinade

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil (less, depends on container)
  • 2 cloves garlic, crushed
  • 1/2 tsp maple syrup or sugar
  • 1/2 tsp red chili flakes
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 - 1/2 tsp sea salt (powder or crystals)
  • 2 Tbsp fresh parsley, chopped

Instructions

  1. Heat a saucepan with 1 teaspoon olive oil or a little spray oil works well.
  2. Add Mushrooms, saute on medium-high heat until slightly browned, approximately 5 minutes.
  3. Combine all marinade ingredients in a small measuring jug, (leave the oil out at this point if you prefer).
  4. Transfer mushrooms into a storage container, pour over the marinade and toss to coat. (add up to 1/4 cup of oil, less for a tall container, until there is a thin oil layer on top of the marinade.)
  5. Refrigerate for at least an hour before serving.

Notes

  • The mushrooms will contribute to the liquid as they cool, they release internal water and absorb marinade flavours.
  • Marinated mushrooms keep in the refrigerator for weeks, if they last that long.
  • I recommend using a pineapple or beetroot canister for storing the mushrooms, it makes draining so much easier.
  • The oil works as a barrier to help preserve the mushrooms, to avoid having an oily serving, remove the container from the fridge and allow it to come to room temperature before draining the mushrooms from the marinade.
  • Serve with toast or toothpicks as finger-food or as part of an antipasto plate, halve or quarter and stir through some pasta or salad greens with a spoon or two of marinade for a simple dish.
  • Fresh parsley makes a huge difference, you can use fresh herbs if you have them, but dried parsley tends to become a fine powder which makes the marinade too gritty, parsley freezes well and other herbs can be dried in a microwave in minute intervals between two pieces of paper towel. Herbs dried in this way keep their colour and character better than commercially purchased products.