Marinated Mushroom Mix
If you plan to skip this recipe, please don’t! There’s so much to love about mushrooms. Mushrooms are not plants – they are fungi and belong in a kingdom of their own. They also possess the superpower of converting sunlight into vitamin D. Expose your store-bought mushrooms to sunlight for as little as 15 minutes (and up to 120 minutes) before consumption to increase their vitamin D. This marinated mushroom mix is sure to win you over to the mushroom kingdom! Enjoy it on its own, mix into salad, or put on a pizza or in a cheese toastie.
Ingredients 10
450 g mixed mushrooms, we used enoki, shiitake, swiss brown and oyster
800 ml water
200 ml apple cider vinegar
3 tsp salt
1 rosemary sprig
2 bay leaves
3 cloves garlic, halved
3 cardamom pods
3 lemon rinds
2 tbsp extra virgin olive oil, plus extra for preserving
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Clean by picking or wiping off any dirt, then slice into bite-sized pieces.
In a saucepan, bring the , and to the boil over medium heat. Add and boil for 5 minutes, then drain in colander and allow to cool.
To make the olive oil marinade, place 2 tablespoons of extra virgin olive oil in a pan over low heat along with the , , , crushed and . Cook for about 10 minutes until you can smell all the lovely aromas.
To serve immediately, gently mix the drained into the pan and top up with an additional 2 tablespoons of extra virgin olive oil.
Lucy Leonardi's tips
To store for later, place the drained mushrooms in to a glass jar and top with olive oil marinade. Fill the jar with extra virgin olive oil until mushrooms are just covered.
Keeps well in fridge for up to 10 days.
