Funghi marinati (marinated mushrooms)
serves
6
Funghi marinati (marinated mushrooms)
These punchy marinated mushrooms make the perfect antipasti starter or a brilliant fresh brunch. Start one day ahead for a party starting dish.
Ingredients (7)
- 1kg king oyster mushrooms
- 280ml extra virgin olive oil
- 200ml verjuice
- 20ml chardonnay vinegar or apple cider vinegar
- 1 x 10g sachet dashi powder (from Asian food shops)
- 1 tsp smoked salt flakes
- Lemon thyme sprigs, lemon zest & crusty bread, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 240°C. Toss mushrooms in 1/3 cup (80ml) oil and 1 tsp salt flakes. Arrange in a single layer in a roasting pan and roast for 25-30 minutes until golden and lightly caramelised.
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2.Meanwhile, place the remaining 200ml oil, verjuice, vinegar, dashi powder and smoked salt flakes in a bowl and whisk to combine. Set aside.
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3.While the mushrooms are still hot, cut into quarters. Place in a clean 700ml jar and pour over verjuice dressing. Seal with a lid and place in the fridge immediately. Marinate for at least 24 hours or as long as possible before serving. Scatter with freshly ground black pepper, and serve with lemon thyme, zest and crusty bread. Store leftover mushrooms in the fridge.
Recipe Notes
Begin this recipe 1 day ahead.
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