Yield: Yields about two cups.
These mushrooms get lots of flavor from a quick sear, although they keep a nice, chewy texture because they’re not cooked all the way through. The wine-and-vinegar marinade infuses them with even more flavor and provides an acidic balance to the rich olive oil. Tastier and meatier than your average store-bought jarred mushrooms, these are delicious on crostini, over steak, pork, or chicken, and as a pita topping or omelet filling.
This recipe works well with a variety of mushrooms. The cooking time, however, varies slightly depending on the type you use. You can marinate each mushroom variety separately, or if you want to marinate a mix of mushrooms, cook them separately and then marinate them together.
Each type of mushroom requires slightly different trimming. Here’s how to prepare some of our favorites:
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These were wonderful. And because they can marinate for a month I was able to serve it for several company meals. Very flavorful. This will become a regular.
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