A simple broccoli side that will finally welcome your family into the “Clean Plate Club".…
No need to fear when your mushrooms start to lose life in the fridge – this recipe gives them a whole new purpose. Transform this vegetable into an amazing charcuterie board staple!
Mushrooms can literally be the star of any show. They take on so many different roles depending on the recipe, and are inexpensive. With tons of variations and used in different ways, they can highlight a recipe that needs more bulk or bite.
I’m fully aware that this is not everyone’s favorite go-to vegetable. I learned that during the pandemic when the aisles were pretty bare but I could always leave with more than enough of these little fungi. I love them! Almost to the point that I buy too many in fear of being out. Then as days go by I forget the containers in the back of the fridge. Seeing that nothing could go to waste in quarantine, it allowed me to sit and think about how to repurpose these mushrooms. By simply sautéing them and then adding them to a briny marinade, I was able to breathe new life into this vegetable before the devastating trash burial.
I made these in the hopes that some day, sooner rather than later, I would be able to serve appetizers to a group of friends. I love the meat and cheese plates and the dairy based dips. Thinking through the balance of my next cheese board, something lighter seemed like a necessity…for when that day arrived. Plus, it continues to be my challenge to really get someone to enjoy a mushroom for once.
It did work! The first happy hour shindig I was able to host (all 2 people), I had a non-mushroom lover take a bite and go back for seconds! I shared this with a few friends and it was success. Now a buddy of mine and I send weekly texts when we are cooking up something “mushroomy”.
- ¼ cup balsamic vinegar
- ¼ cup sun-dried tomatoes in oil julienne cut
- 2 tablespoons apple cider vinegar
- 2 tablespoon garlic minced
- 1 ½ tablespoon parmesean cheese grated
- 1 tablespoon capers
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 1 tablespoon fresh parsley chopped
- ¼ teaspoon garlic powder
- ¼ teaspoon rosemary finely chopped
- ¼ cup red onion diced
- non stick cooking spray
- 15 medium baby portobello mushrooms halved or quarterd
- 1 cup eggplant peeled, diced
- salt & pepper to taste
- In a medium sized mixing bowl or a large mason jar, combine vinegars, sun-dried tomatoes, garlics, parmesan, capers, Italian seasoning, oregano, parsley, rosemary, salt and pepper to taste. Dice red onion, this will be about half of a medium red onion and add to the mixture.
- Quarter or halve mushrooms (to make even sizes of mushroom cuts). Set aside. Peel and dice eggplant into 1/2” square cuts. Heat skillet to medium-high heat and add one tablespoon of the olive oil. Once the pan is heated, throw in all eggplant in first. Sauté until eggplant pieces start to char up for about 2 minutes. Remove and set aside on a paper towel or plate.
- Add the rest of the olive oil and then add the mushrooms at the same heat for another 2 minutes on med-high heat. Once the mushrooms have a quick char to them and are slightly softer, remove from pan and spread out on a paper towel or plate to cool for 15 minutes.
- Add the eggplant and mushrooms to the vinegar mixture. Let set for at least 8 hours or overnight for best flavor.