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.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
78g
Fat
76g
Carbs
22g
