Meg'S Marinated Mushrooms Recipe

Name: Meg'S Marinated Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons champagne or white wine vinegar; 1 tablespoon capers, minced; 1/4 cup finely diced radish; 3 green onions, white and light green parts, cut into thin half-moons; 1/2 teaspoon minced fresh thyme; 1/2 teaspoon minced fresh marjoram; 1/4 teaspoon fennel pollen or finely ground fennel seed; 1/8 teaspoon freshly ground black pepper; 1 teaspoon butternut squash seed oil or sesame oil; 3/4 pound crimini or button mushrooms; 1/4 pound shiitake mushrooms; 1/4 teaspoon table salt; 1/4 cup grapeseed oil; 1 medium shallot, minced

Servings: persons

2 tablespoons champagne or white wine vinegar
1 tablespoon capers, minced
1/4 cup finely diced radish
3 green onions, white and light green parts, cut into thin half-moons
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh marjoram
1/4 teaspoon fennel pollen or finely ground fennel seed
1/8 teaspoon freshly ground black pepper
1 teaspoon butternut squash seed oil or sesame oil
3/4 pound crimini or button mushrooms
1/4 pound shiitake mushrooms
1/4 teaspoon table salt
1/4 cup grapeseed oil
1 medium shallot, minced

1
In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
2
Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
3
Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
4
Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons champagne or white wine vinegar, 1 tablespoon capers, minced, 1/4 cup finely diced radish, 3 green onions, white and light green parts, cut into thin half-moons, and more.

Yes, Meg'S Marinated Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meg'S Marinated Mushrooms

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