Prep 5 mins
Cook 5 mins
An Italian "antipasto" (starter). Goes well with crusty, dark bread. Use olive oil sparingly. The oyster mushrooms can be replaced with shii take mushrooms, or any other firm mushroom that doesn't absorb too much fluid. This dish needs to be made at least two hours before serving, but a day is even better.
- 150 g oyster mushrooms
- 100 ml white balsamic vinegar
- 15 g chopped parsley
- 1 clove garlic, minced
- olive oil
- Slice the mushrooms.
- Mix the vinegar with 300 ml of water and bring to the boil.
- Add the mushrooms and cook for 2-3 minutes.
- Drain and mix with the parsley and garlic.
- Allow to marinade for at least two hours.
- Add salt, pepper and olive oil to taste.
Used apple cider vinegar and white reg.vinegar 50/50 and added chopped scallion and came out delish. ..
I can't believe this recipe has never been reviewed - and it's been posted since 2003!!! These mushrooms were absolutely excellent. The only "tweak" I made was to add a bit of sugar to the vinegar water, because it was a tad too tart. This makes a VERY garlicky marinated oyster mushroom. I'm sure they're great on dark bread, as Michael states - but we made two meal-sized salads with romaine, cherry tomatoes, shaved parmesan, Italian olives, and a BIG pile of these mushrooms in the center. Then drizzled Chef Deantini's Caesar dressing (with a bit of fresh grated ginger mixed in) for a delicious dinner. Will definitely makes these again and try as an appetizer on bread. Thanks for posting!!!