Last week was unintentionally dessert week on the blog. It was hard to miss our parade of chocolate. I know you saw them all. It’s hard to look away from Warm Chocolate Nutella Melting Cake, Brown Butter Chocolate Chip Cookies and S’Mores Panna Cotta . I go for a few weeks of blog posts until I realize I have neglected my sweet tooth and then I tend to get a little carried away and over compensate for said lack of baking. Sigh.
Which is exactly why I don’t bake more often. I eat it all. Then I want more. Double sigh. I am a sucker for sweets. Are you saying no duh Paula (and is it suddenly the 80’s again? Where did that phrase get dug up from) What do sweets have to do with marinated mushrooms? Nothing at all. Just marks our return to cooking for a few weeks.
My favorite fungus are mushrooms. Also no secret around here. Did you know that I have been a contributing writer for The Mushroom Channel for 3 years now? It’s true. I really enjoy sharing the shroom love. Besides being uber delicious, mushrooms are so incredibly versatile.
They can act as a meat replacement, shine alongside your meatcentric (is that even a word, if not it should be) meal or act as as the super supportive side. No matter where you put them they shine. It’s true. Take marinated mushrooms for example. They steal the antipasto platter thunder. Go ahead put them to the test. I’ll wait.
If you have 10 minutes then you have enough time to make your very own marinated mushrooms. Honestly there is really no reason to buy them already made in the jars at the market. Make them the night before you need them and let them mix and mingle in the fridge with their friends Red (onion) and EV (extra virgin olive oil). You’ll thank me the next day. Matter of fact, make 2 batches, they don’t stand a chance of lasting.
And if you’re having a party hit me up. I’ll bring some olives or cheese or wine. I make an excellent guest and I’m happy to take a jar of these off your hands. Such a giver I know.
- 8 ounces cremini mushrooms
- ¼ cup minced red onion
- 2 cloves garlic – minced
- 1 tablespoon minced fresh flat leaf Italian parsley
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- Clean mushrooms and trim stems. Place into a small saucepan and cover with cold water. Bring to a boil, reduce heat and simmer until soft. Approximately 5 minutes.
- WHILE mushrooms are cooking, into a small bowl add: onion, garlic, parsley, oil and vinegar. Season with salt and pepper. Mix to combine.
- Strain mushrooms from water and toss in oil mixture.
- Transfer to a glass jar with lid. Place in refrigerator for minimum 2 hours to marinate.
- Bring to room temperature prior to serving.