By Chef John Ash
These marinated mushrooms are so easy to prepare and can be used with your favorite flavored vinegar. Perfect with turkey!
Total Time 4 hours
Prep Time 15 minutes
Difficulty Level Medium
1/2 c plus 2 tbsp extra virgin olive oil
2/3 c white wine vinegar
2 large cloves garlic, smashed
1 tbsp sugar
1 tsp salt
1/4 c water
1 small white onion
1 oz dried porcini and/or morel mushrooms
1 tbsp finely sliced peeled shallot
2/3 lb fresh white or cremini mushrooms
In a deep bowl whisk together 1/2 cup olive oil, vinegar, garlic, sugar, salt and water. Add the onion rings and set aside.
Add the remaining 2 tablespoons oil to a sauté pan and heat over moderate heat. Drain the dried wild mushrooms and gently squeeze to remove excess water. Add the drained mushrooms and shallot and sauté for 3 – 4 minutes or until very lightly browned. Add to the bowl with the onion rings.
Trim the ends of the fresh mushrooms and wipe with a damp towel to remove any compost they were grown in. Cut in half or quarters depending on their size. Add to the onion mixture and stir gently to make sure all are well coated.
Leave at room temperature for 3 – 4 hours stirring once or twice. Serves 6 – 8. Serve with toothpicks for spearing.