Tonight I marinated some portobellos in 1 part balsamic, 1 part soy sauce, and 2 parts olive oil (with some garlic & herbs thrown in). I added no salt b/c of the soy sauce. I marinated them for two hours, and although they came out OK, they were still under seasoned for my palate. Wondering if I should have upped the soy sauce component or just marinated longer? I worried that the acid in the balsamic might start to break down the mushrooms if I left them longer. Any thoughts?
Kristen W. is a trusted home cook.asked over 4 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.