Tuesday, 7 March 2017

Marinated Mushrooms


Mushrooms are my weakness. If not stopped I will try to add them to most meals - including puddings (truffle shavings anyone?) and one of my top ways of serving them is marinated - for as long as possible - then sliced and served in a salad with warm crusty bread and usually a good wedge of goats cheese. These slices of mushroom can be eaten cold or lightly fried and placed on creamy ribbons of pasta for a more filling supper dish.

This dish is easy to prepare, it's all done in advance. I will often have it for a supper dish when I'm 'home alone' but it's also a great, make ahead, starter.

Recipe serves 2
2 large, firm portobello mushrooms
1 tablespoon balsamic vinegar
1 tablespoon light soy sauce
2 tablespoons olive oil
pinch Herb De Provence or an Italian herb mix
½ teaspoon crush black peppercorns
1 teaspoon hot Thai chili sauce (sweet) - optional
pinch salt.

For salad
handful baby salad leaves - washed and spun
1 red onion thinly sliced
some chargrilled vegetables or cherry tomatoes.


Combine all the marinade ingredients in a dish and whisk with a fork to combine - I only include the chili sauce when I'm feeling in need of a little spicy sweetness!

Pick over the mushrooms to make sure they are clean - but do not wash them it will make them soggy! Place the mushrooms, cup side up onto a large square of foil and pour the marinade over making sure it covers the the gills. Seal the foil and place in the fridge for as long as possible. I like to make it the day before but 3 hours will be enough to get the flavours going.

Remove the mushrooms from the fridge about half an hour before you want to eat to bring them to room temperature. When you ready to serve remove the mushrooms from the foil - saving the remaining marinade - and cut into thickish slices.


On a large place arrange the salad ingredients, followed by the mushrooms and then drizzle over a little olive oil and some of the remaining marinade.

Serve with a a good bread and cheese if you wish. As I said before goats cheese or a full flavoured nutty brie would be perfect.

Have a great day
Love Lizx

 Marinated Mushrooms