Meg's Marinated Mushrooms

By • April 14, 2011 • 67 Comments



Author Notes: 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. hardlikearmour

Food52 Review: 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&MA&M

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Tags: Vegetarian, Versatile

Comments (67) Questions (0)

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8 months ago Kathryn Morrissey

I love this recipe! It is so interesting. I would never have thought to marinade mushrooms, and to team them with so many flavours too. I was smiling reading this recipe! Really looking forward to trying this! :) Thank you

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10 months ago sarahndipitous

YUM. I didn't have any radish on hand, so I used a barely ripe plum, and holy whoa, it was delicious! I piled it on top of crispy polenta, greens, and scrambled eggs.

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over 1 year 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.

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Great to hear!

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over 1 year ago Ekhidna

I made this for my birthday over the weekend, and even my sister, who *hates* mushrooms, gobbled it up. Great recipe. Thanks!

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over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Ahh, thanks for letting me know! Glad to help convert a mushroom hater!

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about 2 years 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.

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about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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.

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over 2 years 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!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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!

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over 2 years 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.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm glad you made and like this! I think it'll be great with some goat cheese and crostini.

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over 2 years 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!

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

You're quite welcome! I'm glad you and your friend's enjoyed it.

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almost 3 years ago The Bird Cage

This came out perfect! Waiting one day to dive into it was totally worht it. It was absolutely musical.

Thanks!

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almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I am thrilled that you enjoyed it! Big smile on my face.

Dscn2212

about 3 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.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm so glad you tried the fennel pollen! I think it's lovely.

Sausage2

about 3 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! :)

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, fiveandspice! I'm perfectly happy being runner-up.

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about 3 years ago indieculinary

You've inspired me to experiment with fennel pollen. I'll make your mushrooms as a warm-up exercise.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

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!

Dscn2212

about 3 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.

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about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

congrats hla!! looking forward to making this.

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about 3 years ago pauljoseph

hardlikearmour Congrats I am going to try this on Easter Sunday Congrats you are the winner my vote for you

Dscn2212

about 3 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!

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about 3 years ago Sagegreen

Congrats, again, hla. I love the way you construct your recipes!

Junechamp

about 3 years ago ChefJune

June is a trusted source on General Cooking.

This surely does take "Marinated Mushrooms" to a whole new level. Congrats!

Hib_kitchen

about 3 years ago MyCommunalTable

Cngrats and well deserved.

Sausage2

about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

You are on a roll my friend! These look beyond fabulous!!!

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about 3 years ago Fran McGinty

Oh Wow Congratulations. I made these and will be making them again & again. Another keeper!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm so glad you tried and enjoyed them! It's always thrilling for me when someone makes a recipe I created.

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about 3 years ago Bevi

Congrats!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Wow!!!! Thanks A&M for the nod, and everyone for the kind words! I can't wait to tell my sister!

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about 3 years ago Lizthechef

What a great addition to so many dishes or on its own - terrific recipe.

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about 3 years ago lapadia

Congrats, hla!!!

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about 3 years ago gingerroot

Woo-hoo!! I had a feeling about these. Congrats, Sara! I wish I had some...for breakfast right now to toast you!

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about 3 years ago Midge

Yes! I'm so glad this is a finalist. Congrats hla!

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about 3 years ago wssmom

Congrats on being a finalist with this!

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about 3 years ago nannydeb

Congratulations on being a finalist!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

you're on a roll, hla--congratulations on being a finalist...again!

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about 3 years ago Sagegreen

Fennel pollen. This all sounds wonderful!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, sagegreen. The fennel pollen is really nice, and a little goes a long way.

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about 3 years ago Fran McGinty

I have been looking for something like this. I can't wait to make it.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Fran! If you make it, I'd love feedback!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks mrslarkin, TiggyB, and aargersi. Let me know if any of you try it!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

and wssmom, and nannydeb!

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about 3 years ago wssmom

Drooling ....

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about 3 years ago nannydeb

Saving this recipe for sure!

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about 3 years ago TiggyBee

hello lunch!

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

awesome! these would be great on a cold antipasto platter. I'm shopping for fennel pollen too! I thought it was in The Shop here on food52 a while back. Does anyone remember seeing it?

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yay tiggy! thanks. Now, what else should I buy???????

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about 3 years ago TiggyBee

decisions, decisions!! kale????

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

1st stop - spice shop for fennel pollen. Second stop - THESE MUSHROOMS! Yum!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, aargersi!

Summer_2010_1048

about 3 years ago Midge

Oh my, this sounds delicious. Is fennel pollen readily available?

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Good question. I know you can get it from the food52 shop. I'd bet you could find it someplace in Boston, too.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

If health food stores in Montana carry it, surely you can track some down!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

love

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

:)

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about 3 years ago gingerroot

I love everything about this recipe and would be very happy eating the mixture right out of the marinating bowl.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, gingerroot! When I made it my husband said he wanted to eat it for breakfast.

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about 3 years ago gingerroot

sounds like a lovely idea!

Burnt_offering

about 3 years ago Burnt Offerings

Oh man - these would be good in an omelette or wet scrambled eggs!

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I was just thinking about soft scrambling some eggs for lunch, too!