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Marinated Mushrooms

Marinated Mushrooms

These marinated mushrooms are perfect for summer–they're refreshing, light, and delicious. This recipe highlights our favorite button mushrooms, grown locally by farmer Julius Miller of Orchard Valley. Include these mushrooms on a cheese board or antipasto platter, add to a salad, pizza, or grain bowl, or simply enjoy as a snack with a glass of wine!


 

YOU'LL NEED:

  • 1 lb button mushrooms 
  • 3 whole garlic cloves, peeled
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red onion, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp brown sugar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 Tbsp fresh parsley leaves, finely chopped
  • 1/2 tsp salt
  • Pepper, to taste

 

INSTRUCTIONS:

1. POACH MUSHROOMS

  • Bring a large pot of salted water to a boil
  • Lightly brush mushrooms to remove any dirt
  • Add whole garlic cloves & mushrooms and simmer 3–5 min until mushrooms are tender, then drain 
  • Smash garlic cloves into a paste using the flat side of a knife

 

2. MAKE VINAIGRETTE & MARINATE MUSHROOMS

  • In a large bowl or jar, whisk together garlic paste, vinegar, olive oil, red onion, red pepper flakes, brown sugar, basil, oregano, parsley, salt, and pepper to taste 
  • Add mushrooms and stir to combine

 

3. REFRIGERATE & SERVE

  • Place marinated mushrooms in an air-tight container in the fridge for a couple of hours to marinate, and enjoy!