These tender balsamic-marinated mushrooms are a versatile and flavorful dish that’s just as good served warm as it is chilled. Simmered gently in a fragrant rosemary-garlic vinaigrette, the mushrooms soak up a deep, tangy sweetness balanced by earthy herbs. They make an elegant appetizer, antipasto addition, or a savory topping for salads, grilled meats, or pasta. Best of all, they can be prepared ahead of time—making them a go-to for easy entertaining.
INGREDIENTS:
1 1/2 pounds button mushrooms
1-2 cups balsamic vinaigrette (recipe follows)
METHOD:
Wipe mushrooms with a damp cloth or paper towel to remove any dirt. If needed, rinse briefly in cold water and pat dry. Trim stems if necessary. For appetizers, leave smaller mushrooms whole and halve or quarter larger ones for bite-sized pieces. For salads or garnishes, slice mushrooms about ¼ inch thick.
In a medium sauté pan or saucepan, bring 1½ cups of the balsamic dressing to a gentle boil over medium-high heat. Add the mushrooms and toss gently to coat them evenly. Reduce heat to a simmer and cook for 5–8 minutes, stirring occasionally, until the mushrooms are tender and have released some of their liquid. If needed, add the remaining dressing to ensure they’re well coated.
Remove the pan from the heat as soon as the mushrooms are just cooked through—avoid overcooking or they’ll lose their texture.
Transfer mushrooms and dressing to a non-reactive bowl to cool. Once cooled to room temperature, cover and refrigerate for several hours or overnight to allow the flavors to meld.
Serve cold, at room temperature, or gently reheated.
If storing longer than a day, separate the mushrooms from the marinade and toss them with a little fresh dressing just before serving. Keeps for 2–3 days in the refrigerator.
BALSAMIC DRESSING
INGREDIENTS:
1 cup balsamic vinegar
1 small garlic clove, peeled and de-germed
1 small shallot, peeled and chopped
1 teaspoon rosemary
Salt and fresh ground pepper to taste
2 cups neutral flavored oil such as grapeseed, olive, or canola
1 cup extra virgin olive oil
METHOD:
Combine the vinegar, garlic, shallot, rosemary, salt, and pepper in a blender. Blend until smooth. With the motor running, remove the center cap and slowly drizzle in the oils in a steady stream until emulsified and creamy.
Use immediately or store in a sealed jar for up to one week at room temperature. (Refrigerate for longer storage; shake well before using.)
SERVING SUGESTIONS:
- Serve as part of an antipasto platter with cheeses, olives, and roasted peppers.
- Spoon over grilled steak, chicken, or fish for a bright, savory accent.
- Toss into a warm grain salad or pasta salad for depth of flavor.
- Use as a topping for crostini or bruschetta with a sprinkle of Parmesan or goat cheese.
