Tuesday, December 28, 2010

Marinated Mushrooms

My daughter and I were at Whole Foods when she decided to make a salad. One of the choices at the salad bar were marinated mushrooms. They were so good, I had to try my own hand at this appetizer. 

For this recipe I used a balsamic vinegar from Fustini's Oils and Vinegars. These vinegars and oils are famous here in Michigan, and for good reasons. They are amazing! At Fustini's  they have a wide selection of aged balsamic vinegars and the freshest extra virgin olive oils you can find. They import their products from artisans and small batch producers worldwide to their shops which are located in quaint cities like Traverse City, Petoskey, Holland and Ann Arbor. But you don't have to travel to any of these locations, because you can purchase these fine products on line. The website for Fustini's is: 

http://www.fustinis.com/

I plan to serve this taste treat on New Year's Eve... a great start to a healthy year. 

Onward 2011!

2 large garlic cloves, halved lengthwise
1/2 C. white truffle extra virgin olive oil, or a good quality extra virgin olive oil
1 pound small button mushrooms, stems trimmed (if they are large, half or quarter so they are uniform in size)
1/4 C chopped fresh Italian parsley
1 t fresh tarragon, finely chopped
1 t fresh thyme, finely chopped
1 T fresh chives, finely chopped
1 T Sicilian Lemon Balsamic Vinegar, from Fustini's Oils and Vinegars
Salt and pepper to taste

Heat oil in heavy large skillet over medium-low heat. Add garlic and sauté until golden, about 5 minutes. Discard the garlic. Increase heat to medium. Add the mushrooms and Italian parsley; stir often and sauté until mushrooms are golden, about 8 minutes. Reduce heat to low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper to taste. Cool  and transfer to a container; cover and chill until cold. (Can be made 2 days ahead) Drain mushrooms before serving.






8 comments:

Merut said...

Marinated mushrooms with balsamic vinegar sauce sounds amazing. Whole Foods does have some awesome stuff - although currently out of my price range. So it's nice to see a homemade version of their food.

thevegantummy said...

Hi Merut! It's nice to hear from you again. I agree, Whole Foods is pricey!! But it's a great source. I hope you will make the mushroom dish and give me some feedback on it. I'm always looking to improve on my recipes. Have a great day!! I hope it's sunny out there...because it's not here.

Kumudha said...

Mushroom dish sounds so good!

Thank you for sharing so many great vegan recipes...

thevegantummy said...

Dear Kumudha, Thank you so much for your nice comment! I hope you enjoy the recipe. Have a happy and healthy New Year!

Amy said...

I'm eating the ones from Whole foods right now, and I thought, "How the heck do they make these??". Thank you for posting this! I will be makin them soon :)

thevegantummy said...

Hello Amy!

I think you'll really like this recipe. It has gotten more hits than any other on my blog and it has been published in a cookbook!

Enjoy and thanks for reading!

Marcia

NellieV said...

I think this recipe is amazing, and the closest I've had to the Whole Foods mushrooms - I did add a significant amount more of balsamic vinegar because I found the Tablespoon didn't transform the flavor of the mushroom enough. But wow, so easy to make and so so so tasty!

thevegantummy said...

Dear Nellie V,

Thank you so much for your wonderful comment! I haven't made this recipe in a long time, but I will very soon. And when I do, I am going to add more balsamic. Thank you for the suggestion!

Marcia :)