Twice-Marinated Mushrooms
Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.
Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 1-1/2 to 4 minutes, depending on the type of mushroom—they should not be cooked all the way through. Spread on a plate to cool.
Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavors. Put the mushrooms and marinade in a heatproof container, such as a 1-quart Pyrex measuring cup. Let cool to room temperature, cover, and refrigerate overnight.
Drain the mushrooms, reserving the garlic and discarding the marinade and most of the aromatics (it’s OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a pint jar with lid (or other sealable container). Add enough of the remaining oil to cover, and refrigerate at least overnight and up to 1 month.
Mushroom Prep
Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:
Cremini: Halve if large; cook 2 to 3 minutes.
Portobello: Remove stem and gills and cut into 1/2 -inch-thick slices; cook 1-1/2 to 2 minutes.
Shiitake: Remove stems and leave whole; cook 1-1/2 to 2 minutes.
Oyster: If large, separate lobes from bunches; if small, leave in little bunches 1/2 to 3/4 inch thick; cook 1-1/2 to 2 minutes.
Maitake/Hen of the woods: Separate into little bunches with 1/2 - to 3/4-inch-thick stems; cook about 2 minutes.
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 42 | ||
Calories from Fat: 5 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 612.3mg | 21 % | |
Potassium 385.9mg | 10 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 3.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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