RECIPE FOR MARINATED MUSHROOMS
(with gratitude to Eugenia Bone)
2 lbs. mixed mushrooms such as shiitakes, cremini and oyster mushrooms, wiped clean with a moist paper towel
3 T. + 1 c. good olive oil
2 garlic cloves, finely minced
1 large shallot, finely minced
4 T. white wine vinegar
4 T. balsamic vinegar
2 T. finely chopped fresh marjoram leaves
2 T. finely chopped Italian parsley
1/4 t. dried herbs de Provence
1/2 t. kosher salt
1/2 t. freshly ground black pepper
juice of 1/2 a lemon
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Slice the mushrooms to maximize the appearance of each. For shiitakes, trim off the stems and cut the caps into long thin strips. Cremini and button mushrooms are best sliced top to bottom so each piece is a perfect profile of the mushroom cap and stem. Oyster mushrooms have such nice petals it’s best to leave the smaller pieces as is and cut the larger ones in half the from stem to stern so each piece still retains as much of the shape of the original as possible.
Heat 3 T. olive oil in a large pan, add the mushrooms and cook over medium-hot heat, gently stirring so as not to let them brown, for 10 minutes. The mushrooms will surrender their liquids and be tender, even a bit slippery. Use a slotted spoon to take the mushrooms out of the pan and set aside for the moment.
into the same pan add the garlic, shallots and white wine and balsamic vinegars, lower the heat to medium, and cook, still gently stirring, until the garlic and shallots are soft and the vinegar reduces to a syrupy consistency. Add the herbs and the cup of olive oil, turn the heat up a bit cook, stirring gently, until the bits of garlic, shallot and herbs begin to sizzle.
Slide the mushrooms into the hot oil and stir them around until everything is well mixed and very hot.
Stir in the lemon juice, ladle the mushrooms into sterilized 1/2 pint jars. Slide a thin spatula around the inside of each jar to remove any air bubbles. Add more olive oil to the jars so the mushrooms are submerged and store in the refrigerator, well covered in oil. Use within 3-4 weeks.
This recipe yields 4 1/2 pint jars.
