This is the perfect condiment, perfect side dish, perfect amuse bouche, perfect appetizer. Marinated mushrooms is currently a favorite of mine because it’s so easy to cook and it tastes better with time. I always find cooking food that rewards you in the long run is worth much more in effort than food that doesn’t last.
I am a great fan of mushrooms. Any kind of mushrooms and I am there, lapping it up with crusty bread and pasta. The only ‘shrooms I haven’t tried are the one that gives you psychedelic trips on your parents’ old hippie wagon. Although I wouldn’t say no to it should the opportunity arise – like a grand opening to an opera, I will cook these shroom in white wine carbonara sauce, slurped with spaghetini as the entre. Whereby my main course would be watching animated vines growing from the floor right before my eyes before transforming my apartment into a labyrinth made out of male harems; where every wrong turn gets me a hawt male. Yes.
But we’re not talking about magic ‘shrooms today, we’re talking about marinated mushrooms in balsamic vinegar and terragon. It is rich and tangy with a hint of aniseed, very delicious and luscious to the taste buds. The flavor of these mushrooms mature, like wine, and it gets better as the days goes by. It keeps for up to a week although I really doubt it’ll last that long
500g of white button mushroom, washed and halved
2 tablespoon of olive oil and 1/4 cup more for finishing at the end
3 tablespoon of good balsamic vinegar
4 cloves of garlic, peeled and halved lengthwise
2 shallots, minced finely
salt and pepper to taste
2-3 stalks of fresh terragon
1. Heat your pan until very hot and douse the two tablespoons of olive oil in.
2. Add your mushrooms and saute until the mushrooms turns a beautiful caramelized color around its sides. This will take about 5 minutes of tossing and sauteing.
3. Do not let your mushrooms burn but do not turn down the heat as well..it is extremely important to keep your mushrooms on their toes sizzling away. Now, add your garlic and shallots in, saute until all is well blended and the herbs sweat and turns soft.
4. Douse your balsamic vinegar AROUND the pan without flooding your mushrooms because you want the vinegar to evaporate whatever excess liquid it has and reduce to a beautiful and flavorful sauce that will coat the mushrooms. Saute for a minute more.
5. Add salt and pepper to taste and pour the remaining 1/4 cup of olive oil to finish the cooking off. Heat for 2 minutes more and take the mushrooms off the stove. Pluck leaves of terragon onto the marinated mushrooms and mix well.
Serve in room temperature or cold. Store it in the fridge for up to 7-10 days. These mushrooms are delicious with bread and/or with eggs and/or with crackers. It’s basically a palate teaser that will open up your appetite more.