Funghi Marinati Marinated Oyster Mushrooms
Transform your table with the rustic charm of authentic Italian cuisine by preparing **Funghi Marinati Marinated Oyster Mushrooms**. This delightful recipe features tender oyster mushrooms blanched to perfection and soaked in a vibrant marinade of extra virgin olive oil, white wine vinegar, fresh herbs, and a touch of garlic and chili flakes for subtle heat. Infused with the brightness of lemon zest and aromatic thyme, this dish is a perfect balance of savory and tangy flavors. Ready in just 25 minutes (plus marination time), these marinated mushrooms are ideal for serving as a crowd-pleasing appetizer, a flavorful side dish, or a unique salad topping. Simple to prepare and packed with Mediterranean goodness, this recipe promises to be a versatile favorite in your culinary repertoire.
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Recipe Information
Ingredients
- 500 grams oyster mushrooms
- 80 milliliters extra virgin olive oil
- 50 milliliters white wine vinegar
- 3 pieces garlic cloves
- 3 tablespoons fresh parsley, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon dried oregano
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 1 piece lemon, zest only
- 1 liter water
Instructions
Clean the oyster mushrooms by gently brushing off any dirt. Avoid rinsing them with water as they can absorb moisture.
Bring 1 liter of water to a boil in a large pot with 1 teaspoon of salt. Add the oyster mushrooms and blanch them for 3 minutes.
Drain the mushrooms and let them cool for a few minutes. Once cool, gently squeeze out any excess water without mashing them.
Peel the garlic cloves and finely slice them.
In a large bowl, combine the olive oil, white wine vinegar, garlic slices, parsley, thyme leaves, oregano, red chili flakes, lemon zest, salt, and black pepper.
Add the blanched oyster mushrooms to the bowl and gently mix everything, ensuring the mushrooms are fully coated in the marinade.
Transfer the mushrooms and marinade into a clean, sealable container. Press down lightly to make sure the mushrooms are submerged in the marinade.
Cover the container and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Serve the marinated mushrooms chilled or at room temperature as an appetizer, side dish, or salad topping. Drizzle with a bit of the marinade before serving for added flavor.
Nutrition Facts
Calories |
848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 10.7 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
