Mushroom Recipes
This weekend is the start of the Wine & Mushroom Festival and Nancy Charles has made some mushroom appetizers for our tasting room visitors to enjoy. They're absolutely delicious and go very well with Pinot Noir. Here are the recipes -- all are very easy to make:
Marinated Mushrooms
1/3 cup red wine vinegar
1/3 cup olive oil
1 small onion, thinly sliced
1 tsp salt
2 tbsp dried parsley
1 tsp ground dry mustard
1 tbsp brown sugar
2 cloves garlic, peeled and crushed
1 pound small button mushrooms (or cremini)
In medium saucepan, mix vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10-12 minutes, stirring occasionally. Transfer to a container and chill in the refrigerator until serving.
Mushroom and Almond Pate
2 tbsp olive oil
1 cup sliced cremini mushrooms (3 oz)
1 cup oyster mushrooms (3 oz)
½ cup stemmed and sliced shitake
½ cup coarsely chopped onion
2 cloves garlic
¼ cup sherry
1 tbsp minced fresh tarragon
½ cup toasted, slivered almonds
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper
Cook first 5 ingredients 8 minutes, or until tender. Add garlic and cook. Add sherry, stir and remove from heat. Add tarragon and let cool. Transfer mixture to food processor and add remaining ingredients, blending until smooth. Taste and adjust seasoning as desired. Garnish with red bell pepper strips, toasted almonds and parsley.
Mushroom Caponata
2 tbsp olive oil
1 eggplant, unpeeled, cut into ½” cubes
8 oz mixed mushrooms, sliced thin
3 cloves garlic, minced
½ red onion, diced small
1tbsp parsley, chopped
1 tbsp red wine vinegar
21 grams tomato, diced small
1 tbsp capers
Salt and pepper
Saute eggplant in olive oil in batches, until tender (about 5 minutes). Add salt and pepper. Cook mushrooms, garlic, onion and parsley 3-4 minutes, until softened. Add vinegar, tomatoes and capers and cook 2 minutes. Add eggplant into mixture, along with pine nuts and a pinch of sugar if desired. Season to taste with salt and pepper. (Can add 1 additional tbsp vinegar or ¼ cup tomato sauce if desired.)
Marinated Mushrooms
1/3 cup red wine vinegar
1/3 cup olive oil
1 small onion, thinly sliced
1 tsp salt
2 tbsp dried parsley
1 tsp ground dry mustard
1 tbsp brown sugar
2 cloves garlic, peeled and crushed
1 pound small button mushrooms (or cremini)
In medium saucepan, mix vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10-12 minutes, stirring occasionally. Transfer to a container and chill in the refrigerator until serving.
Mushroom and Almond Pate
2 tbsp olive oil
1 cup sliced cremini mushrooms (3 oz)
1 cup oyster mushrooms (3 oz)
½ cup stemmed and sliced shitake
½ cup coarsely chopped onion
2 cloves garlic
¼ cup sherry
1 tbsp minced fresh tarragon
½ cup toasted, slivered almonds
1 tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper
Cook first 5 ingredients 8 minutes, or until tender. Add garlic and cook. Add sherry, stir and remove from heat. Add tarragon and let cool. Transfer mixture to food processor and add remaining ingredients, blending until smooth. Taste and adjust seasoning as desired. Garnish with red bell pepper strips, toasted almonds and parsley.
Mushroom Caponata
2 tbsp olive oil
1 eggplant, unpeeled, cut into ½” cubes
8 oz mixed mushrooms, sliced thin
3 cloves garlic, minced
½ red onion, diced small
1tbsp parsley, chopped
1 tbsp red wine vinegar
21 grams tomato, diced small
1 tbsp capers
Salt and pepper
Saute eggplant in olive oil in batches, until tender (about 5 minutes). Add salt and pepper. Cook mushrooms, garlic, onion and parsley 3-4 minutes, until softened. Add vinegar, tomatoes and capers and cook 2 minutes. Add eggplant into mixture, along with pine nuts and a pinch of sugar if desired. Season to taste with salt and pepper. (Can add 1 additional tbsp vinegar or ¼ cup tomato sauce if desired.)
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