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Katie Button's Seared and Marinated Mushrooms

Seared and Marinated Mushrooms

byKatie Button
Total 1 hour and 25 minutes (includes marinating time)
Active 25 mins
Makes 4 servings
For marinated mushrooms, I usually select a combination of baby bella and shiitake mushrooms. They are tender and lend a pretty, deep brown color to the dish. Lion’s mane, oyster and button mushrooms would also work well here. To clean the mushrooms, trim the stem and gently remove dirt or debris. For shiitakes, remove the entire stem from each mushroom because it’s usually too fibrous to eat. Shiitake stems can be dried in a paper bag in the fridge and used to make stock at a later date. Use marinated mushrooms in salads, on charcuterie boards, or enjoy as is for a healthy snack. Make a vinaigrette with the leftover marinade or use it for a second batch of marinated mushrooms!
  • 1/2 cup extra virgin olive oil
  • 6 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 2 thyme sprigs
  • 2 cloves garlic, smashed and peeled
  • 1 1/2 teaspoons salt
  • 1 pound mixed mushrooms, cleaned and trimmed
  • 1 tablespoon grapeseed oil (or another high heat cooking oil)
    1. In a medium bowl, combine olive oil, vinegar, honey, thyme, garlic and salt to make a marinade. Lightly whisk ingredients to combine.
    2. Heat a medium pan over medium-high heat and add grapeseed oil. When the pan is hot, brown the mushrooms in batches, leaving space in the pan for the mushrooms to sear properly. Brown mushrooms for about 2 minutes on each side. Place seared mushrooms directly into the marinade while they are still hot. Marinate for at least one hour or up to 7 days under refrigeration.