Marinated mushrooms in vinegar are a tangy and flavorful dish that can be served as a side, appetizer, or added to salads. Here’s a detailed recipe for you!
Marinated Mushrooms in Vinegar Recipe
Ingredients:
- Fresh mushrooms: 500g (about 1 lb) (button or cremini), cleaned and halved or quartered
- White wine vinegar: 1/2 cup (or apple cider vinegar for a different flavor)
- Water: 1/2 cup
- Garlic: 2-3 cloves, sliced or minced
- Onion: 1 small onion, thinly sliced (optional)
- Olive oil: 1/4 cup
- Fresh herbs: 1 tablespoon (thyme, parsley, or dill), chopped
- Salt: 1 teaspoon
- Pepper: to taste
- Sugar: 1 teaspoon (optional, to balance the acidity)
- Red pepper flakes: 1/2 teaspoon (optional, for heat)
Equipment:
- Medium saucepan
- Mixing bowl or jar for marinating
Instructions:
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Prepare the Mushrooms:
- Clean the mushrooms with a damp cloth and cut them into halves or quarters, depending on their size.
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Cook the Mushrooms:
- In a medium saucepan, bring water to a boil. Add the mushrooms and blanch for 3-4 minutes until they are slightly tender. Drain and let them cool.
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Make the Marinade:
- In a mixing bowl or jar, combine the white wine vinegar, olive oil, garlic, sliced onion (if using), fresh herbs, salt, pepper, sugar (if using), and red pepper flakes (if using). Mix well.
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Combine and Marinate:
- Add the cooled mushrooms to the marinade. Stir to ensure the mushrooms are well-coated.
- Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to develop.
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Serve:
- Serve the marinated mushrooms chilled or at room temperature as a side dish, on a charcuterie board, or in salads.
Tips:
- The marinated mushrooms can be stored in an airtight container in the refrigerator for up to a week.
- Feel free to experiment with different herbs and spices, such as bay leaves or mustard seeds, for added flavor.
- These mushrooms also make a great topping for bruschetta or sandwiches!
Enjoy your marinated mushrooms in vinegar! If you have any questions or need variations, just let me know!
