Did you see Mairlyn Smith on Breakfast Television? She has some great recipe tips and information about why mushrooms are amazing! Check out the recipes she mentioned in the segment linked below in the photos, and her marinated mushroom recipe.
Mairlyn Smith P.H.Ec.
This is a great little hors d’oeuvre that goes well with a smart glass of red wine or on an antipasto platter. They are easy to assemble and can sit in your fridge marinating for up to 3 days.
- 2 cloves garlic, minced
- 1/4 cup (60 mL) apple cider vinegar – see sidebar
- 1/4 cup (60 mL) balsamic vinegar
- 1/4 cup (60 mL) canola oil
- 2 tbsp (30 mL) water
- 1 tbsp (15 mL) maple syrup
- 1 tbsp (15 mL) dried basil leaves – don’t use fresh they’ll get slimy
- 1 tbsp (15 mL) dried thyme leaves
- 1 tbsp (15 mL) dried oregano leaves
- 40-60 small button cremini or white mushrooms
- In a 4 cup (1 L) glass jar with a tight fitting lid (like a large Bernardin canning jar) combine the apple cider vinegar, balsamic vinegar, oil, water, maple syrup, basil, thyme, and oregano. Shake well.
- Gently wash mushrooms under running water. Let drain in a colander. Pat dry.
- Add garlic to the marinade, screw on the lid tightly and shake well.
- Add mushrooms to the marinade, screw on the lid tightly and roll the bottle to coat these little babies.
- Marinate in the fridge for up to 3 days. Give it a little shake and a roll a couple times a day when you are in the fridge, hunting for food.
- To serve, drain well and either place on plate lined with kale or in a bowl, as is. Don’t use lettuce – the acid from the vinegar will make the leaves wilt really quickly and then there will be a plate of beautiful mushrooms lying on some dead looking lettuce. Don’t forget the toothpicks.
Sidebar: use either 1/4 cup of apple cider vinegar and 1/4 cup of balsamic OR 1/2 cup of apple cider vinegar.
Marinated mushroom recipe courtesy of mairlynsmith.com.