Gifts in a Jar,
Let’s Make Christmas
and
Marinated Mushrooms with Herbs
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| A wonderful Gift in a Jar ~ Herb Marinated Mushrooms |
This wonderful Gift in a Jar is a doddle to make and makes an impressive gift for Christmas, especially with so many pickles, chutneys and rich food around; these herby mushrooms are light and earthy with an amazing dipping sauce in the herbal olive oil. I serve these as part of an antipasti platter, but they are also delicious when served simply with crusty bread to mop the juices up……or just pop them on a buffet table with some cocktail sticks for elegant nibbles with drinks.
I am travelling up North today, so will leave you now with an assortment of mushroom photos to drool over, and will see you later on when I am in lovely North Yorkshire! Don’t forget that today is the FIRST day for Tea Time Treats, Kate and I are looking forward to rolling out our new monthly challenge, and November’s theme and ingredient is: Bonfire treats and Ginger.
Please do join in and I will see you later!
Karen
I am travelling up North today, so will leave you now with an assortment of mushroom photos to drool over, and will see you later on when I am in lovely North Yorkshire! Don’t forget that today is the FIRST day for Tea Time Treats, Kate and I are looking forward to rolling out our new monthly challenge, and November’s theme and ingredient is: Bonfire treats and Ginger.
Please do join in and I will see you later!
Karen
Click on the link below to view the invitation:
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| A wonderful Gift in a Jar ~ Herb Marinated Mushrooms |
Gifts in a Jar
Marinated Mushrooms with Herbs
The dried ceps or morels mushrooms in this recipe really intensifies the mushroomy flavour of the humble button mushroom, which by itself can be rather bland. This wonderful gift in a jar makes a fine addition to an antipasto platter or when served with crusty bread as a light starter. (The recipe is an adaptation of my friend Diane Grape Grower’s recipe which was originally posted on Zaar.)
Ingredients:
-
- 12 dried ceps or morels mushrooms
- 120ml olive oil
- 450g small button mushrooms, cleaned
- 4 garlic cloves, sliced
- 2 shallots, minced
- 60ml balsamic vinegar
- 3 sprigs thyme
- 2 fresh sage leaves, chopped
- 4 teaspoons fresh parsley, chopped
- 1 bay leaf
- 1/2 teaspoon salt
Method:
- Put the ceps/morels mushrooms in a bowl, and pour boiling water over them. Let soak for 5 minutes, then drain them. Cut into bite-size pieces.
- In a frying pan, heat 2 tablespoons of the olive oil. Add the ceps or morels as well as the button mushrooms, and sauté them over medium-low heat until the mushrooms are tender – about 10 to 15 minutes. Transfer them to a bowl and allow to cool.
- In a small saucepan, simmer the garlic, shallots, and vinegar. Add all of the fresh herbs, salt, and remaining olive oil and heat the mixture briefly to release the herbal aroma. Pour the mixture over the mushrooms and mix well to coat.
- Pack the mushrooms and their liquid into a 600ml/pint jar, or two 300ml/half pint jars. Seal the jar/s, and allow them to cool. Store the mushrooms in the refrigerator for about 1 week before eating them ~ they need a week to marinade for the flavours to develop. Refrigerated, they will keep for several weeks. Bring the jar to room temperature before serving as an accompaniment to antipasti or with crusty bread and salad as a starter.
A Trifle Rushed says
Karen, what an amazing recipe. I have never tried mushrooms like this, but am going to make some this week. They will be a great addition to mini Christmas hampers!
Safe journey 'up North'.
London Removal Company says
Karen, your recipe is amazing, pickle enhance the taste of it, it’s a wonderful gift for event like Christmas.
millefeuilles says
Karen,
Lucky lady travelling to Yorkshire: fabulous place!
Yes, I shall be making these mushrooms too. I spent all my childhood mushroom picking with my 'passionate about mushroom' father and smelling them drying on radiators around the kitchen.
I now, sadly, rarely cook mushrooms despite the beautiful ones on display (as you well know) in French markets.
Lauren says
These sound lovely! I've had my fair share of marinated mushrooms, but have never made them at home. What a nice change from the usual sweet things in jars!
Hope you're having fun in Yorkshire!
Dom at Belleau Kitchen says
you are un-stoppable!… but which one are you bringing to the store? or all of them? and I haven't even made my one yet!… this does look like an incredible recipe… I need to get my arse into gear x
Chele says
Mmmmmmmmmm – I spied a similar recipe in a mag recently and have bookmarked it for Christmas gifts. Great minds think alike ;0)
Karen S Booth says
Thanks Jude! I am here ~ was a fraught journey due to missing a connection and waiting an hour, but all behind me now!
Thanks London Removal Company!
Thanks Stephanie, sorry to be awol lately ~ seen a new blog post of yours, but been busy with my daughter and travelling ~ will pop over later! LOVE the selection of French mushrooms, we bought a kilo of Chanterelles last time we were on the Basque country for €8!
Thanks Lauren ~ these are much nicer than the commercial marinated mushrooms…..just got to Yorkshire an hour ago, will have fun tomorrow!
LOL! Dom ~ not all of them are for the store evening, but some are…..Hmm……I wonder which ones!
Thanks Chele ~ ooh, which magazine was that? Like to see if there are any changes I can make! These are adapted from an on-line friend's recipe…..yup, great minds!
Inside a British Mum's Kitchen says
Whoever is on your Christmas list is very lucky – these mushrooms sounds so delicious -LOVELY recipe. Hope your got my address!!!
Mary oxo
jennyg says
I would love to make these as I love all things mushroom, but my husband dislikes them.
Perhaps I could make myself a small quantity. worth thinking about.