These marinated mushrooms are just the thing to amp up your next cheese board. Or maybe you’re looking for something to add more interest to your antipasti tray. These are your guys.
Once you’ve cleaned and trimmed your mushrooms, this will come together quickly. To start off, the halved garlic cloves are sautéed in the olive oil for just a few minutes until they turn a light golden color. They are then removed from the skillet leaving their distinct flavor in the oil.
Be sure to save them for a future use …they are even delicious just spread on grilled bread.
While the garlic is doin’ its thing in the oil, chop up the fresh parsley and measure out the remaining ingredients.
Once the garlic is removed from the oil, add the mushrooms and parsley. They’ll sauté until the mushrooms are golden for about 8 minutes, with a quick stir here and there. The rest of the ingredients are then added to the mix (except for the balsamic vinegar) and then simmered for about 5 minutes.
Transfer the mushrooms (including the liquid) to a container. Cover and place in the fridge at least until they are thoroughly chilled.
I like to divide the batch into smallish glass jars to share with others. It’s a nice touch to add some fresh parsley and a strip of lemon peel to the jar as a finishing garnish.
When ready to serve, the mushrooms are drained and transferred to a serving dish. Drizzle a small amount of good quality balsamic vinegar over top and, if desired, add a light sprinkling of red pepper flakes. The amount of balsamic vinegar to be used totally depends on you. Drizzle to your personal taste. And the thicker the vinegar, the better.
Add some cheese and crackers. That’s all you need. But if you add some sweet & savory roasted pecans, you have a party.
marinated mushrooms with balsamic drizzle
Perfect addition to your cheese board or antipasti tray.
- 1/2 cup olive oil
- 4 large garlic cloves, peeled & halved lengthwise
- 2 pounds small mushrooms, stems trimmed
- 1/2 cup chopped fresh parsley
- 1 1/2 cups dry white wine
- 1/4 cup freshly squeezed lemon juice
- 3 tablespoons red wine vinegar
- 6 whole cloves
- 2 bay leaves
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- good quality thick balsamic vinegar, for drizzling
Heat the olive oil in a large skillet over medium-low heat. Add halved garlic cloves. Sauté for 5 to 6 minutes until soft and golden. Remove the garlic from the skillet with a slotted spoon. Save for another use.
Increase heat to medium-high. Add the mushrooms and chopped parsley. Sauté until the mushrooms turn a golden color for about 8 to 10 minutes.
Reduce heat to medium-low and stir in the remaining ingredients up to, but not including, the balsamic vinegar. Cover and simmer for 5 minutes.
Cool to room temperature. Transfer to a container(s), cover and chill until cold. (Can be made several days ahead. Keep chilled.)
When ready to use, drain the mushrooms and transfer to a serving dish. Drizzle all over with balsamic vinegar. If desired, lightly sprinkle red pepper flakes over the top.
Personalize with your favorite herbs by adding fresh thyme, dill or rosemary to the mix.