2tablespoonwhite vinegar(I use aged white vinegar)
1/2teaspoonsea salt
1tablespoon fresh lemon juice
1/4cupextra virgin olive oilfor finishing
Instructions
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.
Serving Suggestions:
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.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: Appetizer, appetizers, tapas
CUISINE: Italian, Tuscan
KEYWORDS: Italian Marinated Mushrooms, Tuscan Mushrooms
Nutrition Facts
Tuscan Marinated Mushrooms
Amount per Serving
Calories
152
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Sodium
156
mg
7
%
Potassium
410
mg
12
%
Carbohydrates
5
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
86
IU
2
%
Vitamin C
1
mg
1
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.