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Marinated Mushrooms Recipe

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Time

0:30 - 0:20

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2972

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Submited by

madiha from

Ingredients

2 tablespoons olive oil
1 shallot, finely chopped
125 g (4 oz) shiitake mushrooms, stalks removed and sliced if large
90 ml (3 fl oz/ 1/3 cup) dry white wine
125 g (4 oz) button mushrooms, trimmed
125 g (4 oz) oyster mushrooms
1 teaspoon pink peppercorns in brine, drained
1 teaspoon green peppercorns in brine, drained
3 tablespoons walnut oil
½ teaspoons Dijon mustard salt
1 teaspoon chopped fresh oregano
Watercress sprigs, to garnish

Method

Heat olive oil in a frying pan and cook shallot for 2 minutes. Add shiitake mushrooms, sauté for 2-3 minutes, then pour over wine and simmer for 2 minutes. Remove from heat, turn into a bowl and leave to cool.
Slice button mushrooms and halve oyster mushrooms if large. Strain the marinating liquid from shiitake mushrooms into a small bowl. Mix all the mushrooms together in a bowl with peppercorns.
Whisk walnut oil and mustard into cooking liquid and season with salt. Pour over mushrooms and stir together. Sprinkle oregano over the top and leave to marinate for up to 1 hour before serving garnished with watercress.

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