Meg's Marinated Mushrooms
For the mushrooms, you'll need: radishes, shallot, scallions, thyme, marjoram, fennel pollen, mushrooms, capers, pumpkin (or squash) seed oil, and white vinegar.
Side by side again in the kitchen!
Amanda neatly halves the scallions before cutting them into half moons.
An onlooker. Eating pretzel chips!
The recipe calls for a combination of cremini (or button) mushrooms and shiitakes.
Anther solemn day in Brooklyn.
Amanda starts on the marinade with some white wine vinegar.
Radishes and capers add color and zip.
The mushrooms hit a hot pan -- no oil yet, just a pinch of salt.
We loved this technique and found a cast iron pan really did the trick.
Amanda gives her grapeseed oil the sniff test.
It failed, so we used canola.
The mushrooms simmer in a pool of oil to finish cooking.
The shallots go in during the last few minutes, just to soften.
The marinade and the mushrooms unite!
Save 437 Edit Recipe Add Photos
A&M say: Meg should be proud of her namesake mushrooms. Earthy and bright, hardlikearmour's homage to her sister is as versatile a mushroom dish as you'll find. We spooned it up warm straight from the bowl, piled it atop crisp crostini, and then wished for more so we could crown a bed of vibrant greens with it. We love the mix of shiitake and cremini, as well as the clever technique of cooking the mushrooms in a dry pan (we used a cast iron skillet with great success) so they really caramelize -- we may just be converts for life on this one. - A&M
hardlikearmour says: This recipe is inspired by my sister. She loves mushrooms and she recently gave me some fennel pollen. I thought fennel pollen would add a nice flavor to marinated mushrooms. I've combined crimini or button mushrooms with shiitakes, but I think this would be great with any sturdy mushroom (chanterelles and hedgehogs come to mind). I've added some fresh herbs, radish, green onion, and capers to add flavors and textures to complement the earthy meatiness of the mushrooms.This recipe can and should be made the night before you want to serve it. It can be served atop crostini or bruschetta, mixed with pasta, served atop scrambled eggs, or however you see fit.
Makes about 2 cups
- 2 tablespoons champagne or white wine vinegar
- 1 tablespoon capers, minced
- 1/4 cup finely diced radish
- 3 green onions, white and light green parts, cut into thin half-moons
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh marjoram
- 1/4 teaspoon fennel pollen or finely ground fennel seed
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon butternut squash seed oil or sesame oil
- 3/4 pound crimini or button mushrooms
- 1/4 pound shiitake mushrooms
- 1/4 teaspoon table salt
- 1/4 cup grapeseed oil
- 1 medium shallot, minced
- In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
- Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
- Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
- Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.
- Your Best Mushrooms Contest Finalist!
Tags: Vegetarian, Versatile
about 1 month ago rederin
These were fantastic! Made it for our New Year's Eve get-together. I forgot the fennel seed, and used sesame oil. I'm sure the fennel would be tasty. Everyone liked it, and it was simple to make.
about 1 month ago hardlikearmour
Great to hear!
3 months ago Ekhidna
I made this for my birthday over the weekend, and even my sister, who *hates* mushrooms, gobbled it up. Great recipe. Thanks!
3 months ago hardlikearmour
Ahh, thanks for letting me know! Glad to help convert a mushroom hater!
7 months ago chop chop
Made this last night which just a short marinade time (1 hour). It was delicious. Tasting the leftovers this morning my thought is the fennel is a touch too forward the next day (for me at least) at the amount indicated. I will back it off some if I marinate over night. Kudos on a great recipe.
7 months ago hardlikearmour
Thank you! I love fennel flavor, so it doesn't surprise me that you found it a bit strong with rest. As you might guess I'm a huge fan of tinkering with recipes to suit your taste.
about 1 year ago Iris9
Just made a batch -- these are wonderful! Serving them as part of a New Years dinner. Didn't use fennel pollen because I couldn't find it. Is the pollen liquorice-flavoured? I was tempted to use regular old fennel but didn't want to ruin it. Thanks for posting!
about 1 year ago hardlikearmour
Fennel pollen does have a liquorice-anise flavor - it tastes similar to fennel seed, so you can substitute 1/4 tsp ground fennel seed if you want. Though, it's fine to omit it, too. I'm glad you like them, and I hope they are well-received at your dinner!
over 1 year ago EmilyC
I made this late last night for a dinner party tonight. It was fun to make -- and I love appetizers like this that can be completely made in advance. I stole a bite this morning (for quality control purposes!) and it's absolutely delicious! I love the crunch of the radishes and the flavor of the marinade. Can't wait to dig in tonight! I'm planning to serve it with crostini, with a little goat cheese on the side.
over 1 year ago hardlikearmour
I'm glad you made and like this! I think it'll be great with some goat cheese and crostini.
over 1 year ago ladylinks
First used this recipe for a dear friend's bachelorette party dinner...what a crowd pleaser! Although I strayed from the recipe slightly (due to lack of available ingredient types), there were people constantly at the mushroom bowl. Super flavorful, I love the use of radish here, and will make this in the future - its a definite. Thank you!
over 1 year ago hardlikearmour
You're quite welcome! I'm glad you and your friend's enjoyed it.
over 1 year ago The Bird Cage
This came out perfect! Waiting one day to dive into it was totally worht it. It was absolutely musical.
Thanks!
over 1 year ago hardlikearmour
I am thrilled that you enjoyed it! Big smile on my face.
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
I survived the experiment with fennel pollen! Thanks to you, I made this the over the weekend and served it over creamy polenta with some fresh rosemary in it. You've made me a convert - it was absolutely wonderful. There was a layer of flavor I've never experienced before, Thank you so much, and congratulations on a well-deserved EP.
almost 2 years ago hardlikearmour
I'm so glad you tried the fennel pollen! I think it's lovely.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
I'm sad both recipes this week couldn't be winners! This is such a fabulous recipe as well. You should be proud - and you have one lucky sister! :)
almost 2 years ago hardlikearmour
Thanks, fiveandspice! I'm perfectly happy being runner-up.
almost 2 years ago indieculinary
You've inspired me to experiment with fennel pollen. I'll make your mushrooms as a warm-up exercise.
almost 2 years ago hardlikearmour
The fennel pollen is really nice - adds a fairly subtle anise flavor that goes well with the earthy mushrooms, nutty seed oil, and tang from the vinegar. I think I'll next use it in Pierino's Market Style Porchetta recipe.
almost 2 years ago hardlikearmour
Finally made these for Meg! Verdict = she loved them! Thanks again for all the kind words. I'm honored and humbled and feel incredibly lucky!
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
Ok, I've got my fennel pollen and all sorts of good mushrooms. I've got a good bottle of wine, and a good book on Kindle. I think I'm set. I'll let you know how it goes. Enjoy your gathering this weekend.
almost 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
congrats hla!! looking forward to making this.
almost 2 years ago pauljoseph
hardlikearmour Congrats I am going to try this on Easter Sunday Congrats you are the winner my vote for you
almost 2 years ago boulangere
Cynthia is a trusted source on Bread/Baking.
For some reason, I've been shy about using fennel pollen. You make it so easy to be brave with it here. This sounds heavenly tossed with some fresh pasta, maybe with some lemon zest in the dough. Thank you and warm congratulations!
almost 2 years ago Sagegreen
Congrats, again, hla. I love the way you construct your recipes!
almost 2 years ago ChefJune
This surely does take "Marinated Mushrooms" to a whole new level. Congrats!
almost 2 years ago MyCommunalTable
Cngrats and well deserved.
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
You are on a roll my friend! These look beyond fabulous!!!
almost 2 years ago Fran McGinty
Oh Wow Congratulations. I made these and will be making them again & again. Another keeper!
almost 2 years ago hardlikearmour
I'm so glad you tried and enjoyed them! It's always thrilling for me when someone makes a recipe I created.