Seared crimini mushrooms are infused with white wine, garlic, rosemary and lemon zest. Zesty and full of flavor, these beautiful mushrooms are perfect for an antipasto platter and also make a perfect host/hostess gift.
Chef's notes
Any type of mushrooms can be used; however, the cooking time will vary. If using a variety of mushrooms, it is best to cook them separately just until they brown.
Steps
1
Cooking & Marinating the Mushrooms
Ingredients
1 large sprig of rosemary
1 lemon
3 garlic cloves
1/2 tsp juniper berries (about 14)
1/2 tsp fennel seeds
1/4 tsp crushed red pepper flakes
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup white wine vinegar
1 1/2 cups dry white wine
1 pound cremini mushrooms (see note below)
3 tbsp grapeseed oil
9 tbsp extra-virgin olive oil (for finishing)
To prepare the marinade, break the rosemary down into smaller sprigs by pinching it off of the stem. Next, using a peeler, remove two 1" x 4" -inch pieces of zest from the lemon. Trim off any white pith. Peel and lightly crush each clove of garlic. Lightly crush the juniper berries with the side of a knife. Place everything into a bowl, along with the fennel seeds, crushed red pepper flakes, salt, pepper, white wine vinegar and white wine. Mix to combine. Set aside.
First clean the mushrooms and then cut in half.
To sear the mushrooms, preheat a large, stainless-steel pan over medium-high heat until very hot. Add the oil, immediately followed by the mushrooms. Let sit for a minute or so without moving to ensure they brown nicely. Toss a few times until nicely browned on one or two sides. Do not cook the mushrooms all the way through.
Once done, transfer the mushrooms to a plate to cool. Return the pan to the stove and turn the heat down to medium.
Add the marinade to the pan and simmer for approximately 5 minutes to infuse the flavors.
Transfer the mushrooms to a heatproof container and pour the warm marinade over top. Let cool to room temperature. Cover and refrigerate over night.
Drain the liquid from the mushrooms and discard the marinade. Place the mushrooms, along with the aromatics into a jar. Add enough olive oil to cover.
These mushrooms can be stored in the refrigerator for up to 1 month.
The First 3 Are On Us
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Unfortunately, I don't think that dried mushrooms will work. They will likely be too tough, even after hydrating them.
With that said, this recipe looks pretty tasty, but rather then using dried mushrooms, they somewhat dry the mushrooms (at least remove the excess liquid) before hand—it looks like a tasty recipe. Cheers!
Hello Nohad: I do not use oil in cooking or prep. You can use the recipe without the oil, but the mushrooms will almost be pickled with the wine, vinegar and lemon components. The recipe will still be flavorful. I think you will like the mushrooms. -Char
Hello Heather--thanks for writing. You would use the recipe for no-oil saute, and the mushrooms will turn out perfectly, I like using vegetable stock. Hope this helps. Do report back! Cheers, Char
Dawn T •Unfortunately, I don't think that dried mushrooms will work. They will likely be too tough, even after hydrating them. With that said, this recipe looks pretty tasty, but rather then using dried mushrooms, they somewhat dry the mushrooms (at least remove the excess liquid) before hand—it looks like a tasty recipe. Cheers!
Eric W • Rouxbe Staff •Terry, juniper berries have a unique 'pine tree' aroma and there isn't a substitute that I can think of. The easiest thing to do is omit them.
Char N • Rouxbe Staff •Hello Nohad: I do not use oil in cooking or prep. You can use the recipe without the oil, but the mushrooms will almost be pickled with the wine, vinegar and lemon components. The recipe will still be flavorful. I think you will like the mushrooms. -Char
Heather F •Chef Char- What do you use in place of the grapeseed oil to cook the mushrooms on the cast iron?