Recipe by dianegrapegrower
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!)
- 12 dried shiitake mushrooms
- 1⁄2 cup olive oil
- 1 lb small button mushroom, cleaned
- 2 garlic cloves, sliced
- 2 shallots, minced
- 1⁄4 cup balsamic vinegar
- 2 sprigs thyme
- 3 fresh sage leaves, chopped
- 4 teaspoons parsley, chopped
- 1 bay leaf, crumbled
- 1⁄2 teaspoon salt
Directions See How It's Made
- Put 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.
- In 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.
- In 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.
- Pack 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.