Meg's Marinated Mushrooms
- 2 tablespoons champagne or white wine vinegar
- 1 tablespoon capers, minced
- 1/4 cup finely diced radish
- 3 green onions, white and light green parts, cut into thin half-moons
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh marjoram
- 1/4 teaspoon fennel pollen or finely ground fennel seed
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon butternut squash seed oil or sesame oil
- 3/4 pound crimini or button mushrooms
- 1/4 pound shiitake mushrooms
- 1/4 teaspoon table salt
- 1/4 cup grapeseed oil
- 1 medium shallot, minced
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Crimini or button mushrooms (3/4 pound)
- Green onions (3)
- Marjoram, fresh (1/2 teaspoon)
- Radish (1/4 cup)
- Shallot, medium (1)
- Shiitake mushrooms (1/4 pound)
- Thyme, fresh (1/2 teaspoon)
- Condiments
- Capers (1 tablespoon)
- Champagne or white wine vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1/8 teaspoon)
- Butternut squash seed oil or sesame oil (1 teaspoon)
- Fennel pollen or finely ground fennel seed (1/4 teaspoon)
- Grapeseed oil (1/4 cup)
- Table salt (1/4 teaspoon)
Preparation
Read recipe preparation on food52.com
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Recipe Stats
Published April 14, 2011 (1 year ago).
6 people saved this recipe.
