Marinated mushrooms can be found at the corner of Simple and Tasty! They can also add an elegant touch to a summer get together with friends.
Last summer a friend served marinated mushrooms as part of a casual get together with wine and cheese. I hadn’t given mushrooms that much thought or consideration prior to then, but they had such a great crunch and overall flavor that I was immediately impressed. They were simply, yet nicely, served family style in a large bowl for everyone to enjoy. I think they would also work great skewered three at a time for a more elegant look at a cocktail party. Best of all…they are easy to make and can be made a day or two early and still taste great. Be sure to start with fresh mushrooms for the best results.
- 1 lb button mushrooms, cleaned and stems trimmed.
- 1/4 cup grape seed oil ( any oil will work)
- 1/4 cup white vinegar
- 1/2 cup water
- 1 shallot, sliced
- 3-4 garlic cloves, sliced
- 3-4 bay leaves
- 1 teaspoon red chili flakes
- 1 teaspoon coriander seeds
- 10 black pepper corns
- 10 cloves
- 1/2 cup dill, chopped
- 2 tablespoons sea salt
- 1 teaspoon sugar
1. Combine all ingredients in a stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce heat to minimum, cover, and simmer for 5 minutes.
4. Taste and adjust the seasoning as necessary (to reduce acidity or saltiness add more boiled water).
5. Let it cool to room temperature.
6. Refrigerate for at least 2 hours. Mushrooms can be made ahead of time and stored in the refrigerator up to 3 days.