Marinated mushrooms are a whole new level!
Marinated mushrooms
Mushrooms are awesome little sponges that absorbs the flavour of anything theyre cooked in.
Today, were marinating garlic roasted mushrooms in balsamic vinegar and olive oil.
Mushrooms shrink ~25 – 30%
You will be amazed how much of the marinade the mushrooms soak up in just a couple of hours.
As for what to use these for?
As a meal on toast or over mash or similar (mushrooms are someaty!)
Side dish for breakfast or a steak dinner
Grazing board the most perfect I MADE THESE MYSELF!
addition to your next cheese platter.
Many more suggestions with links to suggested recipes below.
Bonus: Dunking bread in the mushroom-y balsamic juices.
Todays recipe is the gift that keeps on giving!
Ingredients
Heres all you’re gonna wanna make balsamic marinated mushrooms.
Its all in the method tossing hot mushrooms soaked in the balsamic blend for maximum flavour absorption!
jot down (flexible).
Size (flexible)!
TypeIm using plain white mushrooms today.
Swiss brown / cremini would be a perfect substitute.
Id probably avoid the stringy / thinner types, like enoki and shimeji.
Mushrooms shrink ~25 – 30%
So cut larger ones in half, or quarters / into cubes for really big ones.
The goal is to make them all roughly the same size so they roast in about the same time.
Bear in mind they will shrink about 30% once roasted.
Mushrooms shrink ~25 – 30%
Balsamic vinegar For marinating.
Chosen for flavour and because it stains the mushrooms a mahogany colour.
Other milder vinegars like white vinegar vinegar, sherry vinegar will also work.
Lemon and plain white vinegar are sharper so just use less.
Garlic and thyme For roasting flavours.
For the thyme, fresh sprigs will bring the best flavour but dried will work as a substitute.
Extra virgin olive oil For roasting and marinating.
How to make marinated mushrooms
Simple recipe with few ingredients.
Its all in the method roast first, then toss hot mushrooms in the balsamic blend.
When they are hot, the pores are open so this provides maximum flavour absorption opportunity!
Tossthe raw mushrooms with olive oil first.
Then add the minced and whole garlic cloves, thyme, salt and pepper.
Use a large roasting pan easier for tossing than a baking tray.
The mushrooms can be very, very snug in a single layer.
They will shrink about 30%.
Marinated mushrooms on toast with goats cheese
Dont roast them for so long that they become shrivelled and sad!
Marinade Immediately pour all the mushrooms and juices in the pan into a large bowl.
Then add the balsamic vinegar and more olive oil, then toss, toss, toss!
On the side of aham & cheese omelette
Marinate Leave the bowl uncovered (we dont want condensation diluting the flavour!)
and let the mushrooms marinate as they cool, tossing once (or twice or three times!).
However, if you have the time, refrigerate and leave them overnight!
They will absorb even more flavour.
Serve at room temperature or slightly warmfor maximum appreciation of flavour!
It really brings out the garlic and thyme flavour when slightly warmed.
Now, the fun part serving options!
How to eat / serve marinated mushrooms
SO MANY POSSIBILITIES!
Pop in mouthstraight out of the bowl yup, these little juicy flavour bomb mushrooms are cant-stop-eating-them good.
My most common way of eating them!
Let me know if you do!!
Grazing board(below) Make these the hero of your next cheese platter!
Serve alongside cheese, charcuterie, pickles, crackers, bread and why not some crispygrilled baby octopus?
Interesting salads lunch spread Something Ive been doing more of lately!
Make a lunch spread with a selection of interesting salads for a leisurely Sunday lunch with friends.
If serving with a knife and fork, the mushrooms can be kept whole.
If eating with your hands, Id suggest slicing or quartering so the mushrooms dont tumble off.
Stuffed in a sandwich Take a big soft roll.
Slather with cream cheese or goats cheese.
Pile with rocket/arugula, slices of tomato, and a big pile of these mushrooms.
As a side dish!
For all these, Id warm the mushrooms slightly.
Breakfast On the side of bacon & eggs, aham & cheese omelette,fluffy egg white omeletteorfrittata.
Spoon over the balsamic juices.Yum, yum, yum!
On a simple piece of chicken breast Do the same with a simple piece of pan searedmarinated chicken breast.
Or pile a generous amount overpoached chicken breast youve used my foolproof guaranteed-juicy-every-time method, right??
Well thats enough ideas from me!
Prevent screen from sleeping
I want to know how youd serve these mushrooms.
Share your suggestions below!
Then the cheese board appears andpoof!There he is!
