This post is sponsored by the Australian Mushroom Growers Association.
I love summer. Long days and balmy evenings outside in our garden, sharing food with friends and, of course, the long-awaited Christmas break.
When the weather is warm we like to cook outside as much as possible on the barbeque. It makes for an easy clean up and stops our tiny house from heating up.
It’s an added bonus when we don’t have to cook at all and this is what I had in mind when I started thinking about this recipe.
With Christmas just a few days away, friends and family who are living interstate or abroad are slowly starting to return home for the break. It’s a fantastic time of year but my urge to prepare a traditional meal is low as we eagerly anticipate the feasting that is due to take place on the 25th.
Instead I find myself preparing food fit for grazing. Antipasto platters make for a solid meal in the lead up to Christmas but the traditional sun-dried tomatoes and olives are starting to feel tired and overdone. I’ve started replacing these staples with home-made marinated mushrooms – a healthy and easy to prepare option that provides an interesting alternative to the standard fare.
Served alongside a few slices of smoky prosciutto and some cheese and bread, these marinated mushrooms make for a delicious and impressive spread whenever the mood arises.
To prepare, all you need is some good quality olive oil, white wine vinegar, some chunky little button mushrooms and a handful of spices from the kitchen cupboard – no cooking required!
I prefer to salt the mushrooms prior to dropping them in the marinade, it is certainly possible to skip this step, but I find the texture much nicer when you do it this way. They’ll only need to sit for thirty minutes or so, so I usually prepare the marinade, stack the dishwasher/stare at the tomatoes and make a cuppa while I wait.
Once ready, they can be rinsed, dried, dropped in the marinade and popped in the fridge ready for when the mood strikes. They will keep well for days in the fridge and are lovely tossed through a salad or pasta or, of course, as the star of an antipasto platter.
To serve simply grab a couple of spoonfuls of mushies, drain off the excess oil and plop into a small bowl alongside some thinly sliced prosciutto or ham.
Grab a mushie, wrap it in the ham and pop it down the hatch.
- 250g button mushrooms, cleaned and halved
- 2 tbspn salt
- 1 cup good-quality olive oil
- ¼ cup white wine vinegar
- ½ tspn dill tips, mustard powder, onion powder
- 1 tspn cumin seeds (or ground), garlic granules
- a pinch of sweet paprika
- 500ml jar or glass container with lid
- Place mushrooms in a sieve over a large bowl and sprinkle with salt.
- Toss well to coat all mushrooms in salt.
- Leave for at least 20-30 minutes.
- Combine remaining ingredients in a large bowl and set aside.
- Rinse mushrooms well, shake off excess water and then pat dry with a paper towel. Gently squeeze to remove as much water as possible.
- Grab a 500ml jar or container and add the mushrooms.
- Pour marinade over the top and stir gently to coat.
- Put the lid on and put in the fridge to allow flavours to develop.
- Leave for at least half an hour.
- Will last about a week in the fridge.