Marinated Mushrooms Recipe
Button mushrooms are quickly blanched and soaked in a tangy, garlicky marinade for a flavorful make-ahead appetizer or side.
Servings: 8 servings
Ingredients
- 2 lb fresh mushrooms quartered, halved, or left whole if small
- 16 cups water for blanching; with 3 Tbsp vinegar
- 3 Tbsp vinegar added to blanching water
- 1/2 cup white vinegar for marinade
- 2 tsp salt
- 1 tsp sugar
- 3 garlic cloves chopped
- 2-3 bay leaves
- 1/2 tsp freshly ground black pepper
- 1 red pepper chopped
- 1 1/2 Tbsp dill weed fresh, frozen, or dried
- 2 cups water added to the marinade
- 1/2 cup vegetable oil
Instructions
- Make the marinade: in a medium saucepan combine 1/2 cup white vinegar, 2 tsp salt, 1 tsp sugar, chopped garlic, bay leaves, 1/2 tsp freshly ground black pepper, chopped red pepper, and 1 1/2 Tbsp dill. Simmer for 5 minutes.
- Add 2 cups water to the saucepan, bring the mixture to a boil, then reduce heat and simmer for 5 more minutes.
- Remove the saucepan from heat, stir in 1/2 cup vegetable oil, and set the marinade aside to cool slightly.
- Prepare blanching water: in a large pot bring 16 cups water and 3 Tbsp vinegar to a boil to prevent mushroom browning.
- Rinse the mushrooms, then trim and cut them into quarters or halves as needed (leave small mushrooms whole).
- Place the prepared mushrooms into the boiling blanching water, stir, cover, and cook for 3 minutes.
- Drain the mushrooms in a colander, then immediately transfer them to the warm marinade in a heatproof container.
- Bring the mushrooms and marinade briefly to a boil for 2–3 minutes, then remove from heat and let cool to room temperature.
- Cover and refrigerate the marinated mushrooms overnight before serving.
Equipment
- Medium Saucepan
- Large Pot
- Colander
- Knife
- Cutting Board
- mixing bowl or heatproof container
Notes
- Vegetable oil can be substituted with sunflower oil.