Herbed Marinated Mushrooms

Appetizers Italian Mushrooms Vegan Friendly

Herbed Marinated Mushrooms

Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.

The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.

My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.

Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.

Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.

Herbed Marinated Mushrooms

Recipe by Lisa Turner Published on August 25, 2015 A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year Print this recipe Ingredients: 4 tablespoons olive oil 1 large shallot, minced 1 large clove garlic, minced 1 lb (450 g) small cremini mushrooms, washed and stems removed 1 lb (450 g) small white button mushrooms, washed and stems removed 2 teaspoons fresh oregano, finely chopped 2 teaspoons fresh thyme, finely chopped 1 teaspoon fresh rosemary, finely chopped 4 to 5 fresh basil leaves, finely chopped 1/4 cup fresh parsley, finely chopped 1 teaspoon ground mustard powder 1/2 teaspoon ground coriander pinch of turmeric 3 to 4 tablespoons balsamic vinegar, to taste 1/2 to 1 teaspoons sea salt, to taste 1/4 teaspoon fresh cracked black pepper Instructions: Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to "squeak" and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning. Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade. Can be served chilled or at room temperature. Makes 4 to 6 appetizer servings

More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and Cashews
Mushrooms with Coriander and Cumin
Mushrooms Paprika (Houby Paprikas)
Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Italian Pizza and Pasta Vegan Friendly

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.

This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.

I highly recommend making your own dough too. It really doesn't take to long to make and is not nearly as bready as store-bought ones.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Recipe by Lisa Turner Cuisine: Italian Published on December 15, 2015 Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce Print this recipe Pizza dough: 1 tablespoon coconut or white sugar 1 cup warm water 14 oz (8 g) package of yeast 3 cups all-purpose spelt or white flour + more for dusting 1/2 teaspoon sea salt 1 tablespoon curry powder (optional) 1/4 cup olive oil + more for brushing Cashew cheese: 3/4 cup raw cashews 1 2/3 cup water 2 tablespoons nutritional yeast 1 teaspoon sea salt Toppings: 12 sun-dried tomatoes 8 oz (225 g) button mushroom, sliced 1 to 2 shallots, minced 3 tablespoons balsamic vinegar 2 tablespoons olive oil fresh cracked black pepper to taste 1 small tomato, puréed 1 to 2 jalapeños, sliced into rounds and seeded 6 to 8 cherry tomatoes, halved 1/3 cup Kalamata olives, pitted and sliced small handful of fresh oregano leaves, chopped Instructions: Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface. In a large mixing bowl, combine the flour, salt and curry powder if using. Stir well to combine and make a well in the center of the mixture. Pour in the yeast mixture and olive oil. Mix the ingredients together beginning in the center of the bowl and incorporaing the flour from the sides of the bowl. Continue until a soft dough is formed. Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky, but smooth and elastic. Grease a bowl with some oil. Transfer the kneaded dough to the bowl and brush with some more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size. While the dough is resting, prepare the cashew cheese. Soak the cashews in hot water for 1 to 2 hours, then drain and trasfer to a small food processor or blender. Add the remaining ingredients and blend until smooth, adding a bit more water if it is too thick. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Marinate the mushrooms and shallots in the balsamic vinegar, olive oil and black pepper for 20 minutes. In a skillet, heat a few teaspoons of olive oil over medium-high heat. Add the mushroom mixture and fry until the mushrooms begin to brown and soften. Toss in the jalapeños and stir for another few minutes. Set aside. Brush a 12-inch vented pizza pan with olive oil and preheat an oven to 400°. Punch down the pizza dough and divide it into two portions. If making only one pizza, wrap the other part in plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork. Spread the puréed tomato over the dough and bake for 5 minutes. Remove from the oven, raise the oven temperature to 500°, and raise the oven rack to the second-from-top position. Top the pizza with the cashew cheese, sun-dried tomatoes, cherry tomatoes, mushroom mixture and olives. Brush the edges of the dough with a little more olive oil and bake for 15 minutes until the edges are slightly browned. Remove from heat and garnish with fresh oregano leaves. Let the pizza cool slightly, then transfer to a cutting board, slice, and serve. Makes 4 to 8 servings

I'm sharing this with Jac's Meat Free Mondays event.

Other pizza recipes from Lisa's Vegetarian Kitchen to enjoy:
Homemade Olive Tapenade Pizza
Paneer Tikka Pizza on Naan Bread
Spicy Homemade Hummus Pizza
Mushroom Polenta Pizza

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Italian Pizza and Pasta recipe Vegan Friendly

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

I think it safe to assume that pretty much everyone enjoys pizza once in a while. And there is nothing quite like making your own at home. This one is vegan, but I assure you, the cheese won't be missed. I did not resort to soy-based cheese either, because frankly I find that that stuff tastes like rubber. Instead, I went with a cashew mixture that included nutritional yeast for the cheesy flavor. It's a wonderful treat to make on a weekend when you have time to fuss around a bit more than usual.

This is one loaded-up pizza with tons of texture and flavor and protein too. Tangy tomatoes, deeply flavored Kalamata olives and succulent mushrooms all come together here sprinkled with some fresh oregano for a real crowd-pleaser.

I highly recommend making your own dough too. It really doesn't take to long to make and is not nearly as bready as store-bought ones.

Sun-Dried Tomato Pizza with Olives and Cashew Cheese

Recipe by Lisa Turner Cuisine: Italian Published on December 15, 2015 Homemade vegan crusty pizza with tomatoes, mushrooms, olives and a simple cashew cheese sauce Print this recipe Pizza dough: 1 tablespoon coconut or white sugar 1 cup warm water 14 oz (8 g) package of yeast 3 cups all-purpose spelt or white flour + more for dusting 1/2 teaspoon sea salt 1 tablespoon curry powder (optional) 1/4 cup olive oil + more for brushing Cashew cheese: 3/4 cup raw cashews 1 2/3 cup water 2 tablespoons nutritional yeast 1 teaspoon sea salt Toppings: 12 sun-dried tomatoes 8 oz (225 g) button mushroom, sliced 1 to 2 shallots, minced 3 tablespoons balsamic vinegar 2 tablespoons olive oil fresh cracked black pepper to taste 1 small tomato, puréed 1 to 2 jalapeños, sliced into rounds and seeded 6 to 8 cherry tomatoes, halved 1/3 cup Kalamata olives, pitted and sliced small handful of fresh oregano leaves, chopped Instructions: Start by making the pizza dough. In a small bowl, dissolve the sugar in the warm water. Make sure it's not too hot but not too cold either. Sprinkle in the yeast and stir gently for 1 minute until it dissolves. If the yeast clumps, start over again. Let sit for about 5 minutes until the mixture is smooth and beige colored and bubbles form on the surface. In a large mixing bowl, combine the flour, salt and curry powder if using. Stir well to combine and make a well in the center of the mixture. Pour in the yeast mixture and olive oil. Mix the ingredients together beginning in the center of the bowl and incorporaing the flour from the sides of the bowl. Continue until a soft dough is formed. Turn the dough out onto a lightly floured board and dust your hands with flour. Knead the dough for about 15 minutes, adding more flour as needed so the dough is not sticky, but smooth and elastic. Grease a bowl with some oil. Transfer the kneaded dough to the bowl and brush with some more olive oil. Cover with plastic wrap and let the dough rise in a warm place for 1 1/2 hours until doubled in size. While the dough is resting, prepare the cashew cheese. Soak the cashews in hot water for 1 to 2 hours, then drain and trasfer to a small food processor or blender. Add the remaining ingredients and blend until smooth, adding a bit more water if it is too thick. Meanwhile, soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Marinate the mushrooms and shallots in the balsamic vinegar, olive oil and black pepper for 20 minutes. In a skillet, heat a few teaspoons of olive oil over medium-high heat. Add the mushroom mixture and fry until the mushrooms begin to brown and soften. Toss in the jalapeños and stir for another few minutes. Set aside. Brush a 12-inch vented pizza pan with olive oil and preheat an oven to 400°. Punch down the pizza dough and divide it into two portions. If making only one pizza, wrap the other part in plastic wrap and freeze for future use. Lightly flour a large cutting board and roll out into a round about 1/4 inch thick, leaving the edges slightly thicker. Add flour as needed to prevent from sticking. Pick up the dough and turn it several times to stretch. Transfer to the prepared pan, forming a ridge around the edges of the pan. Prick the dough lightly with a fork. Spread the puréed tomato over the dough and bake for 5 minutes. Remove from the oven, raise the oven temperature to 500°, and raise the oven rack to the second-from-top position. Top the pizza with the cashew cheese, sun-dried tomatoes, cherry tomatoes, mushroom mixture and olives. Brush the edges of the dough with a little more olive oil and bake for 15 minutes until the edges are slightly browned. Remove from heat and garnish with fresh oregano leaves. Let the pizza cool slightly, then transfer to a cutting board, slice, and serve. Makes 4 to 8 servings

I'm sharing this with Jac's Meat Free Mondays event.

Other pizza recipes from Lisa's Vegetarian Kitchen to enjoy:
Homemade Olive Tapenade Pizza
Paneer Tikka Pizza on Naan Bread
Spicy Homemade Hummus Pizza
Mushroom Polenta Pizza

Herbed Marinated Mushrooms

Appetizers Italian Mushrooms recipe Vegan Friendly

Herbed Marinated Mushrooms

Mushrooms make their appearance on the menu at least a few times a month in my kitchen, if not more. Indeed, I have well over 100 recipes posted here on the blog featuring these succulent delights. On those rare occasions when I dine out, I always sample a few of the mushroom recipes and find myself judging the skill of the chef based on their preparation. Though not difficult to cook with, mushrooms ought to be treated with respect.

The earthy and meaty texture of shrooms is magical. They are such a versatile ingredient that takes on the flavor of the dishes they feature in while shining in their own right. With so many varieties to choose from, mushroom aficionados will never get bored. Perfect in soups and stews, salads, casseroles, toppings for breads, stuffed, baked, sautéed and, in this case, marinated, the possibilities are endless.

My most recent exploration in the kitchen was an appetizer with Italian seasoning that nearly spoiled my dinner because these little bites are so highly addictive. Not that there is anything wrong with eating just these for dinner. And I could, often. It's the mushrooms that matter here, in all of their glory. Dressed up with olive oil, herbs and vinegar, the mushrooms are vibrant with a bit of zest to accent the earthiness of the mushrooms.

Easy to make up, they are a perfect addition to any appetizer platter. They are best left to marinate for at least 2 hours, and best if left overnight because they taste better after the flavors have had a chance to meld with the mushrooms — that also means that they can be made ahead of time if you happen to be planning a gathering or party.

Notes: I used fresh herbs in this recipe because I wanted to enjoy the ones I planted this year. Fresh is usually best when it comes to herbs, but dried herbs can be used instead without sacrificing flavor. Simply substitute about half the quantity of the fresh herbs for dried. If cremini mushrooms cannot be found, use all button mushrooms instead. Using smaller mushrooms results in a particularly enjoyable bite-sized appetizer.

Herbed Marinated Mushrooms

Recipe by Lisa Turner Published on August 25, 2015 A mix of tender succulent mushrooms marinated in a delicious oil and vinegar marinade with fresh herbs — a terrific appetizer at any time of year Print this recipe Ingredients: 4 tablespoons olive oil 1 large shallot, minced 1 large clove garlic, minced 1 lb (450 g) small cremini mushrooms, washed and stems removed 1 lb (450 g) small white button mushrooms, washed and stems removed 2 teaspoons fresh oregano, finely chopped 2 teaspoons fresh thyme, finely chopped 1 teaspoon fresh rosemary, finely chopped 4 to 5 fresh basil leaves, finely chopped 1/4 cup fresh parsley, finely chopped 1 teaspoon ground mustard powder 1/2 teaspoon ground coriander pinch of turmeric 3 to 4 tablespoons balsamic vinegar, to taste 1/2 to 1 teaspoons sea salt, to taste 1/4 teaspoon fresh cracked black pepper Instructions: Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and sauté until they begin to soften, about 3 minutes. Raise the heat to medium-high and stir in the mushrooms. Fry, stirring frequently, until the mushrooms begin to "squeak" and release their juices, about 7 minutes. Remove with a slotted spoon and transfer to a large bowl. Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning. Let the mushrooms sit for about 30 minutes until cool, mix again, then cover and transfer to the refrigerator to chill for at least 2 hours, preferably overnight. Stir the mixture occasionally to distribute the marinade. Can be served chilled or at room temperature. Makes 4 to 6 appetizer servings

More mushroom recipes to grace your tables from Lisa's Kitchen:
Teriyaki Mushrooms and Cashews
Mushrooms with Coriander and Cumin
Mushrooms Paprika (Houby Paprikas)
Linguine with Pea-Basil Pesto and Mushrooms

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook