Photo by Annaliese Bischoff
Provenance of Dish
When I was in Belarus Alexander Ivan gave me a quart of his marinated mushrooms which are pictured here. This recipe is inspired by his technique, which uses oil and vinegar and not water in the preparation. Alexander used more varied mushrooms, but this version is easy to make.
½ pound small (less than 1” diameter) white button mushrooms, cleaned
½ pound small (less than 1”) cremini mushrooms, cleaned
4 tablespoons olive oil, divided
1 small clove garlic, smashed
1 small shallot, minced
1 sprig of fresh oregano
2 sprigs of fresh thyme
Kosher salt to taste (@1/2 tsp.)
Fresh cracked black pepper, to taste
2 tablespoons finely chopped flat leaf parsley
2 tablespoons champagne vinegar (or rice wine vinegar)
• Cut the stems off the mushrooms.
• Heat 2 tablespoons of the oil over medium high heat in a Dutch oven. Add the garlic, shallot, and herbs and cook until browned. Remove the garlic, shallot, and herbs. Return the pan to heat and lower the temperature.
• Add the mushrooms to the pan and cook on low until they squeak, about 10-15 minutes. Season with salt and pepper. Take off heat. Pour in 2 tablespoons of oil and vinegar and toss with the parsley. Place in a glass jar with a lid. Let cool. Then refrigerate for 2-3 hours before serving. Turn the jar over to distribute the marinade. Store any leftovers in the fridge for a week or so.