Marinated Mushrooms

From Oonagh Williams of Royal Temptations Catering

For Easter, serve these mushrooms with Carando, spiral, boneless, brown sugar spice ham (not sweet or spicy), labeled gluten-free for about $2.99/lb for a 4 lb ham in my regular local market. 

Fresh mushrooms cooked in an oil, vinegar, garlic, onion, sugar and herb marinade until tender and then left to absorb all the wonderful flavors.  These mushrooms are not overly vinegary like store bought, but truly addictive as part of a salad plate, antipasto, side dish with grilled meats etc.

This recipe came years ago from a client who said that her family devoured it. Since I always prefer recipes that come with recommendations to just having to find one in a book, I decided to use her recipe.  However, I found it slightly too vinegary and a friend whose family makes marinated mushrooms agreed, so I altered proportions to my taste and added garlic and bay leaf. My husband asked for the tiny fresh mushrooms to pair with cubes of cheese on a toothpick. 

Gluten-Free Marinated Mushrooms

Ingredients:

  • ¼ c gf red wine vinegar
  • 1/3 c oil – I use avocado oil, evo is too strong in my opinion.  No, I don’t use canola oil. 
  • 1/3 c water
  • 1 tsp gf Dijon mustard
  • 2 tbsp light brown sugar
  • ¼ c freshly chopped parsley
  • 1/2 tsp salt
  • 1/8 tsp pepper or 8 peppercorns
  • 3 small bay leaves
  • 4 cloves garlic, peeled and crushed
  • 1 medium onion, peeled, halved, thinly sliced and separated.
  • 1 lb whole baby mushrooms, cleaned

Directions:

  1. Combine all ingredients except mushrooms in a non reactive (stainless steel or non stick) saucepan, bring to the boil, reduce heat, cover and simmer for 5 minutes. Vinegar smells strong as it heats.
  2. Add mushrooms, bring back to boil and simmer, covered, for 5 minutes, mushrooms will shrink and produce liquid.
  3. Remove from heat, pour into glass or similar non reactive dish, cover and chill.
  4. Allow to marinate for at least 4 hours.  Books say they will keep for up to one month, but we’ve finished them in a week.

Mushrooms are nicest served at room temperature. I also substitute 1 lb thawed pearl onions for mushrooms and cook for about one hour to make addictive onion relish/chutney whatever. Great on French bread with cheese, anywhere. 

 

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