Herbed Marinated Mushrooms Recipe

Name: Herbed Marinated Mushrooms
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: 1/2 cup dried shiitake mushrooms; 6 tablespoons (2 tablespoons + 1/4 cup) olive oil; 8 ounces button mushrooms; 2 cloves garlic, minced; 1/4 cup finely chopped shallots; Balsamic Vinegar (not found in recipe); 1 tablespoon chopped fresh thyme; Fresh Sage Leaves (not found in recipe); Parsley (not found in recipe); 1 bay leaf; 1 teaspoon salt; 2 tablespoons red wine vinegar; 1 tablespoon chopped fresh rosemary

Elevate your antipasto with these intensely flavorful marinated mushrooms! Dried shiitake mushrooms lend a deep, earthy umami to plump button mushrooms, creating a harmonious blend of textures and tastes. This recipe is neither too salty nor too sour, making it the perfect gourmet addition to your next gathering. (Note: Marinating time is 1 week, separate from cooking time)

Prep Time 25 mins

Cook Time 35 mins

Calories 1278.5 kcal

Protein 40g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Herbed Marinated Mushrooms

1/2 cup dried shiitake mushrooms
6 tablespoons (2 tablespoons + 1/4 cup) olive oil
8 ounces button mushrooms
2 cloves garlic, minced
1/4 cup finely chopped shallots
Balsamic Vinegar (not found in recipe)
1 tablespoon chopped fresh thyme
Fresh Sage Leaves (not found in recipe)
Parsley (not found in recipe)
1 bay leaf
1 teaspoon salt
2 tablespoons red wine vinegar
1 tablespoon chopped fresh rosemary

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How to Make Herbed Marinated Mushrooms

Place 1/2 cup dried shiitake mushrooms in a heatproof bowl and pour 1 cup boiling water over them.
Let soak for 5 minutes, then drain, reserving the soaking liquid.
Roughly chop the rehydrated shiitake mushrooms. If using larger button mushrooms, cut into bite-sized pieces.
Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
Add 8 ounces of button mushrooms and the chopped shiitake mushrooms. Sauté until tender, about 15 minutes, stirring occasionally.
Transfer the mushrooms to a medium bowl and set aside.
In a small, non-reactive saucepan, combine 2 cloves minced garlic, 1/4 cup finely chopped shallots, and 2 tablespoons red wine vinegar.
Add 1 tablespoon chopped fresh thyme, 1 tablespoon chopped fresh rosemary, 1 bay leaf, 1 teaspoon salt, and 1/4 cup olive oil to the saucepan.
Bring the mixture to a simmer over low heat, stirring constantly, until fragrant (about 1 minute).
Pour the herb mixture over the sautéed mushrooms and gently toss to coat evenly.
Pack the mushrooms and their marinade into a pint-sized jar.
Seal the jar tightly and let it cool completely to room temperature.
Refrigerate for at least 1 week before serving. (Mushrooms will keep refrigerated for several weeks.)
Bring to room temperature before serving.