Marinated Mushrooms

Tuesday, August 2, 2022

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!