These mushrooms will marinate in the fridge, and hold for at least ten days. They are very versatile, and quite delicious. I use them on crostini, mixed with grilled scallops to make an antipasto salad, on pizza and in ricotta pie.
Marinated Mushrooms
These mushrooms will marinate in the fridge, and hold for at least ten days. They are very versatile, and quite delicious. I use them on crostini, mixed with grilled scallops to make an antipasto salad, on pizza and in ricotta pie.
Ingredients
- 1 1/2 pounds mixed cultivated mushrooms buttons, shiitake, oyster, maitake
- 4 tbsp olive oil
- 4 sprigs fresh thyme
- 1 x 4 inch sprig fresh rosemary
- 1 bay leaf
- 10 peppercorns
- ½ tsp lemon zest grated
- 1 to 2 tbsp garlic minced
- 1 3/4 cups olive oil
- ¼ cup lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Clean and slice the mushrooms, but do not mix them together. Here’s why: different mushrooms cook at different rates, so it is best to do a batch of all the same species at a time.
- Heat 1 tablespoon of olive oil in a large nonstick skillet. Add one species of mushroom, and cook until they are golden and fork tender. Some will release quite a bit of water, and you should cook those until their water has mostly evaporated. All mushrooms will cook within 10 minutes. Or you can roast the mushrooms. Preheat the oven to 400°F. Chop the mushrooms to a uniform size (I like bigger rather than smaller pieces) and place on a baking tray. Sprinkle with olive oil and salt. Bake until the mushrooms are tender. They will be golden and slightly crispy on the edges, about 10 minutes.
- Pour the cooked or roasted mushrooms into a large non-reactive bowl, and continue with the remaining olive oil and remaining species of mushrooms.
- Once all the mushrooms are cooked and in the large bowl, add the thyme, rosemary, bay leaf, peppercorns (count them—you will have to fish them out later), lemon zest, garlic, olive oil, lemon juice and salt and pepper. Stir to combine.
- Cover the bowl with plastic wrap and refrigerate for 24 to 36 hours.
- Prepare 3 sterilized pint jars, bands, and lids. To sterilize the jars, bands, and lids, boil them in water for 10 minutes. You do not need to use new lids because you will not process these jars.
- Spoon the mushrooms into the jars. Wipe the rims, place on the lids, and screw on the bands and store the jars in the refrigerator.
- Use the marinated mushroom preserves within 10 days.
Notes
You can sauté the mushrooms in 100% coconut oil instead of olive oil. This lends a lovely sweetness to the dish.
Tried this recipe?Let us know how it was!
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