by hardlikearmour
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A&M's Testing Notes:
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Expand2 tablespoons champagne or white wine vinegar Ask a question about this ingredient
1 tablespoon capers, minced Ask a question about this ingredient
1/4 cup finely diced radish Ask a question about this ingredient
3 green onions, white and light green parts, cut into thin half-moons Ask a question about this ingredient
1/2 teaspoon minced fresh thyme Ask a question about this ingredient
1/2 teaspoon minced fresh marjoram Ask a question about this ingredient
1/4 teaspoon fennel pollen or finely ground fennel seed Ask a question about this ingredient
1/8 teaspoon freshly ground black pepper Ask a question about this ingredient
1 teaspoon butternut squash seed oil or sesame oil Ask a question about this ingredient
3/4 pound crimini or button mushrooms Ask a question about this ingredient
1/4 pound shiitake mushrooms Ask a question about this ingredient
1/4 teaspoon table salt Ask a question about this ingredient
1/4 cup grapeseed oil Ask a question about this ingredient
1 medium shallot, minced Ask a question about this ingredient
In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
Ask a question about this stepWipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake's and cut the caps into 1/4-inch pieces.
Ask a question about this stepHeat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
Ask a question about this stepTransfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.
Ask a question about this stepFennel pollen does have a liquorice-anise flavor - it tastes similar to fennel seed, so you can substitute 1/4 tsp ground fennel seed if you want. Though, it's fine to omit it, too. I'm glad you like them, and I hope they are well-received at your dinner!
I made this late last night for a dinner party tonight. It was fun to make -- and I love appetizers like this that can be completely made in advance. I stole a bite this morning (for quality control purposes!) and it's absolutely delicious! I love the crunch of the radishes and the flavor of the marinade. Can't wait to dig in tonight! I'm planning to serve it with crostini, with a little goat cheese on the side.
I'm glad you made and like this! I think it'll be great with some goat cheese and crostini.
First used this recipe for a dear friend's bachelorette party dinner...what a crowd pleaser! Although I strayed from the recipe slightly (due to lack of available ingredient types), there were people constantly at the mushroom bowl. Super flavorful, I love the use of radish here, and will make this in the future - its a definite. Thank you!
You're quite welcome! I'm glad you and your friend's enjoyed it.
This came out perfect! Waiting one day to dive into it was totally worht it. It was absolutely musical.
Thanks!
I am thrilled that you enjoyed it! Big smile on my face.
I survived the experiment with fennel pollen! Thanks to you, I made this the over the weekend and served it over creamy polenta with some fresh rosemary in it. You've made me a convert - it was absolutely wonderful. There was a layer of flavor I've never experienced before, Thank you so much, and congratulations on a well-deserved EP.
I'm so glad you tried the fennel pollen! I think it's lovely.
I'm sad both recipes this week couldn't be winners! This is such a fabulous recipe as well. You should be proud - and you have one lucky sister! :)
Thanks, fiveandspice! I'm perfectly happy being runner-up.
You've inspired me to experiment with fennel pollen. I'll make your mushrooms as a warm-up exercise.
The fennel pollen is really nice - adds a fairly subtle anise flavor that goes well with the earthy mushrooms, nutty seed oil, and tang from the vinegar. I think I'll next use it in Pierino's Market Style Porchetta recipe.
Finally made these for Meg! Verdict = she loved them! Thanks again for all the kind words. I'm honored and humbled and feel incredibly lucky!
Ok, I've got my fennel pollen and all sorts of good mushrooms. I've got a good bottle of wine, and a good book on Kindle. I think I'm set. I'll let you know how it goes. Enjoy your gathering this weekend.
hardlikearmour Congrats I am going to try this on Easter Sunday Congrats you are the winner my vote for you
For some reason, I've been shy about using fennel pollen. You make it so easy to be brave with it here. This sounds heavenly tossed with some fresh pasta, maybe with some lemon zest in the dough. Thank you and warm congratulations!
Congrats, again, hla. I love the way you construct your recipes!
This surely does take "Marinated Mushrooms" to a whole new level. Congrats!
Cngrats and well deserved.
You are on a roll my friend! These look beyond fabulous!!!
Oh Wow Congratulations. I made these and will be making them again & again. Another keeper!
I'm so glad you tried and enjoyed them! It's always thrilling for me when someone makes a recipe I created.
Wow!!!! Thanks A&M for the nod, and everyone for the kind words! I can't wait to tell my sister!
What a great addition to so many dishes or on its own - terrific recipe.
Woo-hoo!! I had a feeling about these. Congrats, Sara! I wish I had some...for breakfast right now to toast you!
you're on a roll, hla--congratulations on being a finalist...again!
Thanks, sagegreen. The fennel pollen is really nice, and a little goes a long way.
I have been looking for something like this. I can't wait to make it.
Thanks, Fran! If you make it, I'd love feedback!
Thanks mrslarkin, TiggyB, and aargersi. Let me know if any of you try it!
and wssmom, and nannydeb!
awesome! these would be great on a cold antipasto platter. I'm shopping for fennel pollen too! I thought it was in The Shop here on food52 a while back. Does anyone remember seeing it?
1st stop - spice shop for fennel pollen. Second stop - THESE MUSHROOMS! Yum!
Thanks, aargersi!
Oh my, this sounds delicious. Is fennel pollen readily available?
Good question. I know you can get it from the food52 shop. I'd bet you could find it someplace in Boston, too.
If health food stores in Montana carry it, surely you can track some down!
:)
I love everything about this recipe and would be very happy eating the mixture right out of the marinating bowl.
thanks, gingerroot! When I made it my husband said he wanted to eat it for breakfast.
sounds like a lovely idea!
Oh man - these would be good in an omelette or wet scrambled eggs!
I was just thinking about soft scrambling some eggs for lunch, too!
Dorie is a food writer and award-winning author of ten cookbooks, her most recent being Around My French Table: More Than 300 Recipes from My Home to Yours.
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For the mushrooms, you'll need: radishes, shallot, scallions, thyme, marjoram, fennel pollen, mushrooms, capers, pumpkin (or squash) seed oil, and white vinegar.
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Side by side again in the kitchen!
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Amanda neatly halves the scallions before cutting them into half moons.
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An onlooker. Eating pretzel chips!
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The recipe calls for a combination of cremini (or button) mushrooms and shiitakes.
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Anther solemn day in Brooklyn.
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Amanda starts on the marinade with some white wine vinegar.
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Radishes and capers add color and zip.
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The mushrooms hit a hot pan -- no oil yet, just a pinch of salt.
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We loved this technique and found a cast iron pan really did the trick.
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Amanda gives her grapeseed oil the sniff test.
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It failed, so we used canola.
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The mushrooms simmer in a pool of oil to finish cooking.
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The shallots go in during the last few minutes, just to soften.
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The marinade and the mushrooms unite!
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Just made a batch -- these are wonderful! Serving them as part of a New Years dinner. Didn't use fennel pollen because I couldn't find it. Is the pollen liquorice-flavoured? I was tempted to use regular old fennel but didn't want to ruin it. Thanks for posting!