Vegan recipe for Herbed and Marinated Mushrooms – add to a salad or serve as a starter
4 tablespoons olive oil
1 large shallot, minced (or replace with 1 small onion)
1 large clove garlic, minced
1 lb (450 g) small cremini mushrooms, washed and stems removed
1 lb (450 g) small white button mushrooms, washed and stems removed
2 teaspoons fresh oregano, finely chopped
2 teaspoons fresh thyme, finely chopped
1 teaspoon fresh rosemary, finely chopped
4 to 5 fresh basil leaves, finely chopped
1/4 cup fresh parsley, finely chopped
1 teaspoon ground mustard powder
1/2 teaspoon ground coriander
pinch of turmeric
3 to 4 tablespoons balsamic vinegar, to taste
1/2 to 1 teaspoons sea salt, to taste
1/4 teaspoon fresh cracked black pepper
Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to “squeak” and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl.
Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning.
Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade.
Can be served chilled or at room temperature.