Marinated Mushrooms

Marinated Mushrooms

• trigger 15 years ago
  Here is my recipe for Marinated mushrooms.
  What are your recipes?
  
  http://www.grouprecipes.com/49051/marinated-morel-portabella-and-shitake-mushrooms.html
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• luisascatering 15 years ago said:
  Thanks for starting this thread Trigger :-)
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• luisascatering 15 years ago said:
  Marinated Chanterelles
  Serves 8 as an appetizer
  
  Paul is a well-known Berkeley chef. He recommends that these marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.
  
  1 cup peanut oil or light olive oil
  1 pound chanterelles, cut into large slices (make sure they are dry--waterlogged mushrooms won't work)
  Marinade:
  1/4 cup fine wine vinegar, balsamic or fruit vinegar
  1 garlic clove, sliced thin
  1 bay leaf
  1 teaspoon Dijon mustard
  Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
  1/4 teaspoon salt
  
  In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.
  
  Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.
  
  
  
  
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• trigger 15 years ago said:
  These Marinated Chanterelles are delicious Luisa.
  serving them over pasta is a good idea also.
  
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