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marinated mushrooms with balsamic drizzle

Perfect addition to your cheese board or antipasti tray.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 pints

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. Cool to room temperature.  Transfer to a container(s), cover and chill until cold.  (Can be made several days ahead.  Keep chilled.)

  5. 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.

Recipe Notes

Personalize with your favorite herbs by adding fresh thyme, dill or rosemary to the mix.