Marinated Mushrooms
This quick no-cook method is great for a light and delicate marinated mushroom. Several adaptations are included, use whichever herbs tickle your fancy!
Ingredient: Mushrooms
Mushrooms-
- Description-
Mushrooms are a fungus that grow in moist places. You should choose mushrooms that are dry and firm, never slimy.
- Preparation-
You should always wash your mushrooms with a damp towel, and pat them dry. Mushrooms add an earthy flavor to dishes. They can be served raw, broiled, grilled, roasted or sautéed. If you are using dehydrated mushrooms, soak them in boiling water for about 20 minutes, then drain and use. Do not add salt to your mushrooms until the end of the cooking time, or your mushrooms will lose their moisture.
- Varieties-
Edible varieties of mushrooms include but are not limited to: button, cremini, Portobello, shiitake, oyster, and chanterelle. Only eat mushrooms from reliable sources since there are many mushrooms that are poisonous.
- Storage –
Mushrooms can be placed in a paper bag (not plastic because they need to breathe) and can be refrigerated for several days or up to a week. Do not clean your mushrooms until you are ready to use them. Mushrooms can also be dehydrated for future use. Mushrooms freeze well, simply clean, dry, and place them sliced in a plastic bag in your freezer.
- Nutrition- Mushrooms contain potassium, vitamin D, niacin, and riboflavin
Tip-
When you clean mushrooms, and you should, do not submerge them into water. Simply take a damp paper towel and wipe them down. Mushrooms are fragile and they also suck up moisture, you don’t want a water logged mushroom. Save those stems for veggie broth!
Here are some beautiful oyster mushrooms.
Recipes Using Mushrooms
Shiitake Mushroom and Leek Cream Sauce
The veggies, herbs are very flexible in this recipe. The cream sauce is great on top of pasta, tender meats, or rice. Have fun with it!
Slow Cooker Herb Mushrooms
This one results in a tender mushroom in a flavorful broth, similar to a mushroom soup taste.
