Filed under: Cooking/Food | Tags: appetizer, cheap eats, mushroom, Vegetarian
I am on a roll with playing with recipes and actually having success with their turnouts (at least I think so).
My weekly routine of surfing my favorite food blogs (see links on left side of screen) always gives me dinner ideas. This week, I came across a simple, not to mention economical (two days after sending in a hefty sum to my impoverished government, this is another winner of cheap eats), recipe of marinated mushrooms at the wonderfully delicious running with tweezers. It looked perfect for my busy week. Looking closer at the recipe, her version was inspired by Tyler Florence’s recipe, also one of my favored chefs.
Running with tweezers‘ version added red wine vinegar. I added a few more ingredients to the original recipe to get a deeper flavor.
Note: I don’t measure anything, so my portions are guesstimates.
1 basket white mushrooms,quartered 1/4 of a large onion,chopped 3 swirls of olive oil around the pan (I actually used Bitton brand Rosemary, Vanilla & Thyme Oil) 1 tsp butter 1 large clove garlic,minced 5 mini sweet peppers (red & yellow), chopped 3 sprigs of fresh thyme zest of 1 lemon 2 swirls of balsamic vinegar 1 swirl of Worcestershire sauce 1 swirl of marsala cooking wine pinch of sugar pinch of salt freshly ground black pepper 1/4 cup of extra virgin olive oil for dressing Add olive oil (mine was the flavored oil) and butter to a large skillet over medium heat. Add onions and sweet peppers and cook them for about 5 minutes, or until brown and tender. Add garlic and mushrooms and cook for another 3 minutes. Stir in balsamic vinegar, worcestershire sauce, marsala wine, thyme, and sugar until mixture cooks down and the alcohol evaporates.Remove mixture from heat. Zest lemon over mixture and pour over the remaining olive oil. Season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
I followed her suggestion to serve it over a good slice of toasted bread and smeared goat cheese over it. But instead of goat cheese, I have a fantastic mild flavored sheep’s milk cheese I bought at Costco. It added a lot of sweetness and creaminess to the mushrooms. And I bet this dish would be great over couscous as well. Try it!