Name: Marinated Mushrooms
Prep time: 490 min
Cook time: 5 min
Total time: 495 min
Ingredients: 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

^{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”.

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Marinated Mushrooms

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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!

Prep Time:8 hrs 10 mins

Cook Time:5 mins

Total Time:8 hrs 15 mins

Ingredients

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

Instructions

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.

Notes

How long does it last and where?

Stored in either an airtight container or a mason jar, the recipe lasted for up to 7-10 days. Highly recommend not reheating, however, this can we served on something hot.

Can you freeze it?

No – this recipe would have a totally different consistency, look and taste if frozen and defrosted.

Substitutions?

I have not tested this recipe with unique substitutions. Any vinegar would be fine to replace. Olives would be a great replacement to capers as well. If you don’t have eggplant, that’s fine. It’s just another sponge to the dressing.

There is no harm in leaving other ingredients out of this as well. This was a quarantine creation so I used whatever I had on hand at the time that could hold up!

Tips and Tricks

Do not cook the mushrooms or the eggplant too long. A quick char on each is enough. You want them to slightly soften but not cook down completely.

If you don’t add cheese, this is 100% vegan and great as a topping to pretty much any savory dish.

What to serve with it?

Serve with grilled ciabatta bread, toast, on a sandwich, on top of eggs in the morning or even over a piece of chicken or steak!

Perfect for a cheese board to offer a bit of bite and break up the heavy cheeses.