1/2 Photos of Herbed Marinated Mushrooms
The dried shitake mushrooms in this recipe really intensifies the mushroom flavor of the humble button mushroom. Neither too saltey or too sour, this makes a fine addition to an antipasto platter (NOTE: Time doesn't include 1 week marination time!)
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- 1Put the shitake mushrooms in a bowl, and pour boiling water over them. Let soak for 5 minutes, then drain them. Cut into bite-size pieces as needed.
- 2In a skillet, heat 2 T. olive oil. Add the shitake and button mushorroms, and saute them over medium-low heat until the mushrooms are tender - about 15 minutes. Transfer to a bowl.
- 3In a small, non-reactive saucepan, simmer the garlic, shallots, and vinegar. Add the herbs, bay leaf, salt, and remaining olive oil, and heat the mixture briefly. Pur the mixture over the mushrooms and toss to coat.
- 4Pack the mushrooms and their liquid into a pint jar. Cap the jar, and let it cool. Store the mushrooms in the refrigerator about 1 week before eating. Refrigerated, they will keep for several weeks. Bring the jar to room temp before serving.
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Nutritional Facts for Herbed Marinated Mushrooms
Serving Size: 1 (724 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1278.5
- Calories from Fat 990
- Total Fat 110.0 g
- Saturated Fat 15.2 g
- Cholesterol 0.0 mg
- Sodium 1216.6 mg
- Total Carbohydrate 67.3 g
- Dietary Fiber 9.8 g
- Sugars 19.6 g
- Protein 20.0 g
The following items or measurements are not included:
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