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Recipes of the Week


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Twice Marinated Mushrooms

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Twice Marinated Mushrooms

Ingredients

  • 1 1/2 cups dry white wine
  • 1/2 cup white wine vinegar
  • 3 medium cloves garlic, crushed
  • 2 1x4-inch strips lemon zest, white pith removed
  • 1 4-inch sprig rosemary
  • 2 tsp. kosher salt
  • 1/2 tsp. juniper berries (about 14), lightly crushed
  • 1/2 tsp. fennel seed, lightly chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. coarsely ground black pepper
  • 3/4 cup extra-virgin olive oil (approximately)
  • 1 lb. cremini mushrooms, trimmed and halved (other varieties may also be used)

Preparation

  • Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade.
  • Heat 3 Tbsp. of the olive oil in a 12-inch skillet over medium-high heat until hot. Add the mushrooms and cook, stirring once or twice, until golden brown on one or two sides, 2 to 3 minutes. They should not be cooked all the way through. Spread on a plate to cool.
  • Add the marinade to the skillet. Bring to a boil, reduce the heat, and simmer for 5 minutes to infuse the flavours. Put the mushrooms and marinade in a heatproof container and let cool to room temperature. Cover and refrigerate overnight.
  • Drain the mushrooms, reserving the garlic and discarding the marinade (it's OK if some of the aromatics stick to the mushrooms). Pack the mushrooms and garlic into a sealable container (ie. pint jar or two smaller jars). Add enough of the remaining oil to cover and refrigerate at least overnight and up to 1 month. Yields about 2 cups. 

Download the recipe card (pdf)

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