Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
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
1. In a medium heat proof and non-reactive bowl combine vinegar, capers, radish, green onion, thyme, marjoram, fennel pollen, pepper, and butternut squash seed oil. Whisk to combine, and set aside.
2. Wipe the mushrooms clean with a damp paper towel. Remove the very bottoms of the stems from the criminis or buttons, then cut the cap and stems into quarters or eighths so pieces are about 1/2-inch in size. Remove the stems from shiitake’s and cut the caps into 1/4-inch pieces.
3. Heat a skillet over high heat and cook the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. Continue to cook for a few more minutes, stirring, until they start to brown. Remove from heat and add the grapeseed oil. Return to medium heat and cook for an additional 5 to 6 minutes, adding the shallot in the last 3 minutes of cooking. The mushrooms should be softened but still have some texture, and the shallots should be softened.
4. Transfer the mushrooms and oil to the bowl containing the vinegar mixture. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. Flavors will be best once it sits for at least a few hours, and preferably overnight. Stir again before serving.
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