Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.
The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.
My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.
Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.
Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.
|Herbed Marinated Mushrooms|
|Recipe by Lisa Turner|
Published on August 25, 2015
A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year
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More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and Cashews
Mushrooms with Coriander and Cumin
Mushrooms Paprika (Houby Paprikas)
Linguine with Pea-Basil Pesto and Mushrooms
On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook