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Marinated Mushrooms https://www.metro.ca/userfiles/image/recipes/marinade-champignons-1964.jpg PT20M PT03M PT2H23M
Bring vegetable broth to a boil. Slice Paris and coffee mushrooms. Remove tough stems from shiitake. Break oyster and shiitake mushrooms in 6 pieces with your fingers. Immerse mushrooms in broth 45-60 seconds. Mix thyme, bay leaves, pepper, oil and vinegar. Chop shallot and garlic. Add to marinade. Remove mushrooms and add directly to marinade. Fully cool mushrooms in oil, stirring from time to time. Marinate at least 2 hours before serving.
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4 cups (1 L) vegetable broth 1/2 cup (125 mL) paris (white) mushrooms 1/2 cup (125 mL) coffee mushrooms 1/2 cup (125 mL) shiitake mushrooms 1/2 cup (125 mL) oyster mushrooms 1 sprig fresh thyme 2 bay leaves 1 cup (250 mL) extra virgin olive oil 1/4 cup (60 mL) balsamic vinegar 1 shallot 2 cloves garlic
Marinated Mushrooms

Marinated Mushrooms

Rate this recipe
6 Votes
4
servings
0:20
Preparation
0:03
COOKING
2:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 cups
    (1 L)
    vegetable broth
  • 1/2 cup
    (125 mL)
    paris (white) mushrooms
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    BELLE GROVE STEAKCUT MUSHROOMS

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    227 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    coffee mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    shiitake mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 1/2 cup
    (125 mL)
    oyster mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE STEAKCUT MUSHROOMS

    BELLE GROVE STEAKCUT MUSHROOMS

    $2.99 ea.

    227 g PRODUCT OF ONTARIO


  • 1 sprig
    fresh thyme
  • 2
    bay leaves
  • 1 cup
    (250 mL)
    extra virgin olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $8.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    balsamic vinegar
  • 1
    shallot
  • 2
    cloves garlic
Imprimer ma sélection

Preparation

Bring vegetable broth to a boil.

Slice Paris and coffee mushrooms.

Remove tough stems from shiitake.

Break oyster and shiitake mushrooms in 6 pieces with your fingers.

Immerse mushrooms in broth 45-60 seconds.

Mix thyme, bay leaves, pepper, oil and vinegar.

Chop shallot and garlic. Add to marinade.

Remove mushrooms and add directly to marinade.

Fully cool mushrooms in oil, stirring from time to time.

Marinate at least 2 hours before serving.

Source : Chef José Trottier

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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