So there I was. In the kitchen, meal plan in hand, belly growling and ready to consume, and the chicken dinner I was planning just did not seem to have enough on the plate that would satisfy my dinosaur hunger.
Well lookie here! I made a video about how to make marinated mushrooms! Click to watch it.
I hastily eyed a vegan cookbook I had gotten for Christmas, Oh She Glows, took a deep breath, and opened up to the chapter marked “sides” hoping to God there was something simple yet hits my hungry omnivore spot just right.
I flipped and flipped and flipped until BOOM! I found it. A recipe for marinate mushrooms. Now, I love mushrooms…like I really really love mushrooms!
*this dish is inspired by the “marinated italian mushroom” recipe on page 193 under “sides”…just in case you were wondering 😛
I nearly wet my pants in happiness.
I adore mushrooms. In fact, I can never pass up that marinated goodness, whether it is set atop some beautiful cuts of meat or splayed so lovingly in an antipasto dish. You got mushrooms? I’ll EAT IT.
So, without further ado, here is my own adaptation of marvelous marinated mushrooms:
Serving size: 4 people
Prep Time: 15 minutes, Cook Time: 10 minutes
- 2 lbs of white button mushrooms
- 2 cloves of garlic
- 1/2 cup of thinly minced shallots
- 1/3 cup of chopped flat leaf parsley
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon fine-grain sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons red wine vinegar (to taste)
- 1 tablespoon of olive oil
- Begin by pulling the stems of the mushrooms, leaving the “button” rounded top part to use. Set aside the stems for stir-fry or for another recipe.
- With a damp cloth, quickly wipe each of the mushroom buttons to remove excess dirt and residue (yay, this part is the hardest part I swear!)
- In a large skillet, heat oil over medium heat. Then add garlic and shallots, sauteeing for 2 minutes
- Increase heat to medium-high and add the mushrooms for a nice saute, stirring frequently for 7-8 minutes more.
5. With a slotted spoon, remove mushrooms from skillet, leaving water and oil behind. In a large bowl, add parsley, thyme, oregano, salt, pepper, and vinegar. Stir until well-mixed.
6. You can do 2 things here. Either you can let the mushrooms cool for 30 min, cover it up, and stick it in the fridge for 2-3 hours or overnight. OR you can do what I did, let it cool for 5 minutes, and then dive in to eat. Both ways are fine, totally up to you and your patience level. 😛
These.mushrooms.are.amazing! I even had these mushrooms as leftovers for lunch the next day, and the magic effect of letting these bad boys marinate overnight almost sent me over the edge in delight. I will definitely make these again. no question there.
For more clean eating tips, guidance, and recipes surrounded by a supportive group of like-minded people, think about joining my free monthly 5-Day clean eating group. The group is private and on Facebook, and begins the first full week of every month. Just submit this brief application, and I will get in touch with you soon! <3
What kinds of mushroom dishes do you guys like to make? Share and comment below!