Marinated Morel Portabella And Shitake MushroomsFrom trigger 9 years ago
- One package of dried organic Shitake mushrooms 1 oz shopping list
- One package dried organic Morel mushrooms 1 oz shopping list
- One portabella mushroom cubed into 1 inch pieces shopping list
- 1spring onion stem sliced thin or green onion or chives enough to make ¼ cup shopping list
- 1 large tomato sliced into wedges shopping list
- 1 tablespoon of basil shopping list
- 1 tablespoon of oregano shopping list
- 1/2 teaspoon chipotle pepper shopping list
- 1/4 cup red wine vinegar shopping list
- 1/4 cup brine from kalamata olives shopping list
- 2 tablespoons of olive oil shopping list
- ½ teaspoon of sea salt shopping list
How to make it
- Reconstituting Mushrooms:
- Place the dried mushroom into a two-quart measuring cup.
- Add the hot water and let the mushrooms sit for 20 minutes.
- Drain the broth through a strainer.
- Rinse and drain mushrooms.
- Place them into a pan with the spring onion stems about ¼ cup or chives and one small cubed portabella mushroom with a tablespoon of olive oil and fry them for 5 minutes.
- Transfer them into a Mason jar and add a tablespoon of Basil, Oregano and ¼-teaspoon Chipotle pepper.
- Add ¼ cup of red wine vinegar and ¼ cup of brine from Kalamata olives
- Cover the jar with a lid and shake let marinate overnight in the refrigerator.
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The Cooktrigger MA
The Rating14 people
Excellent!invisiblechef in loved it
Mushrooms!!!!! Great recipe!mystic_river1 in Bradenton loved it
this sounds really good Michael... Love mushrooms..peetabear in mid-hudson valley loved it
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