Tuscan Marinated Mushrooms
Deeply fragrant mushrooms team with flavorful Tuscan spices – coated with a wine-lemon-olive oil marinade. Tangy, delicious, and easy to make.
Small-plate sharing isn’t just a Spanish thing. The Italian version of tapas, known as cicchetti in Venice, stuzzichini in Southern Italy and antipasti to many Italian Americans, are great for passing around over a few glasses of vino.
Adding herbs and spices to food in order to make dishes more appetizing contributes a deep aromatic quality.
Some of the most typical Tuscan Herbs erbe aromatiche are timo (thyme), salvia(sage), rosmarino (rosemary), semi di finocchio (fennel seeds, both the sweet and the wild kinds), anice (anise) and alloro (laurel leaf).
Their volatile oils, flavonoids and phenolic acids provide beneficial many anti-inflammatory qualities.
- Sauté halved Crimini Mushrooms in Olive Oil until golden brown around their edges.
- Add dry seasonings and plenty of sliced garlic, stir to toast the spices.
- Add fresh rosemary sprigs and lemon rind.
- Deglaze the pan with white wine and vinegar.
- Top with fresh lemon juice and extra virgin olive oil.
- Let marinate at room temperature – then cover and let marinate in the refrigerator.
- Best served the next day when the flavors mingle and intensify.
Tuscan Spices I’m using are a classic savory mix of garlic, pepper, rosemary, oregano, chili flakes, fennel seeds, thyme and rosemary.
Simplicity is central to the Tuscan cuisine.
You’ll find tapas ranging from small dishes of olives to elaborate culinary creations. I especially love all the vegetarian options!
Tuscan cooking is characterized by having simple food, not covered in heavy sauces.
Much of Tuscan cuisine is inspired by traditional “peasant food” of the farming region, so is often quite simple and rustic in its flavors and ingredients.
Antipasti is a mix of light food brought before the primo (first main course) whose main purpose is to stimulate your appetite. It is composed of two words: anti and pasto with the latter meaning meal.
How to enjoy the marinated mushrooms:
- Serve as part of a small-plate tapas
- Use the flavorful oil for dipping crusty bread into
- Add the mushrooms & marinade to warm pasta, then serve warm or at room temperature – top off with some extra EVOO
- Add to cooked proteins – deglaze the pan (think chicken or shrimp) with the whole mixture
- Use as a topping with Brushetta – add plenty of chopped parsley
- Mix with mozzaerella and roasted red peppers for a vegetarian treat.
- Eat them straight out of the jar with a fork!
Enjoy these delicious mushrooms and the flavorful marinade!
Tuscan Marinated Mushrooms
- 24 ounces cremini mushrooms
- 4 tablespoons extra virgin olive oil divided
- 1 teaspoon chili flakes
- 1 teaspoon fennel seeds whole or
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper freshly cracked
- 1 tablespoon thinly sliced garlic (peeled)
- 3 sprigs fresh rosemary
- 2 1/2 strips fresh lemon rind (white pith cut away)
- 4 tablespoon dry white wine
- 2 tablespoon white vinegar (I use aged white vinegar)
- 1/2 teaspoon sea salt
- 1 tablespoon fresh lemon juice
- 1/4 cup extra virgin olive oil for finishing
- Trim ends of mushrooms, wipe the mushrooms with a damp towel to clean. Cut large mushrooms in half; mushrooms should be similar in size. Alternately, thickly slice the mushrooms.Add 2 tablespoons to a large skillet, I use All Clad. Set heat to meduim high. Add all the mushrooms, quickly toss to coat and let the mushrooms brown around the edges. Stir up - let brown again, not stirring. Repeat this 4 times, until mushrooms are golden around all edges.
- Add the next 5 spices - chili flakes, fennel, thyme, oregano, pepper and the garlic. Cook, stirring over medium-low heat to toast the spices.Add the rosemary sprigs and lemon rind, stir to incorporate.
- Add the wine, vinegar and sea salt. Bring to a boil, toss all and turn heat off. Let the mushrooms marinate with all ingredients.
- Lastly, add lemon juice and 1/4 cup olive oil.Add to a bowl to fit and let marinate. Cover when cool and refrigerate. Mushrooms are ready to enjoy, yet their flavor enhances the next day. Serve with plenty of coarsely chopped parsley.
- Serve the mushrooms with all their juices over toasted bread, such as ciabatta. A wonderful appetizer - use as part of a tapas display.Add to warm cooked pasta and let marinate together.