Ingredients

  • 3 to 4 tablespoons balsamic vinegar, to taste
  • 4 to 5 fresh basil leaves, finely chopped
  • 1 lb (450 g) small cremini mushrooms, washed and stems removed
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 2 teaspoons fresh thyme, finely chopped
  • 1 large clove garlic, minced
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground mustard powder
  • 4 tablespoons olive oil
  • 2 teaspoons fresh oregano, finely chopped
  • 1/4 teaspoon fresh cracked black pepper
  • 1/2 to 1 teaspoons sea salt, to taste
  • 1 large shallot, minced
  • pinch of turmeric
  • 1 lb (450 g) small white button mushrooms, washed and stems removed

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Heat 2 tablespoons of the oil over medium heat in a large wok or saucepan. When hot, add the shallots and garlic and saut 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.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 2

  • Remove with a slotted spoon and transfer to a large bowl.
  • EQUIPMENT:

Step 3

  • Add the remaining 2 tablespoons of olive oil along with the rest of the ingredients and stir until well combined. Taste for seasoning.
  • INGREDIENTS:

Step 4

  • 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.
  • INGREDIENTS:
  • Length: 150 minutes