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Dress up your main entree with a tasty side or serve as an appetizer or tapas-style dish. Herb-Marinated Mushrooms are versatile and full of flavor!
I love going out to eat and trying a little bit of everything. Tapas-style restaurants are definitely my favorite — and marinated mushrooms are something I always order. There’s a restaurant in Delray called Papa’s Tapas that serves the most delicious marinated mushrooms. I found myself craving them recently and instead of driving all the way out there for a simple bowl of ‘shrooms, I decided I’d try making them myself. All you do is throw a bunch of herbs, oil and vinegar in a jar along with your mushrooms and keep in the fridge overnight. Piece of cake!
I’m participating in this month’s Wine Pairing Weekend and my Herb-Marinated Mushrooms were just the thing to pair with a nice smooth glass of Chilean Cabernet Sauvignon. This month’s theme is “New Wine Resolutions for the New Year.” We are all choosing a specific wine, region or grape varietal that we want to learn more about in the new year. I’ve recently tried a few different wines from Chile and have been pleasantly surprised — especially with the chardonnay, a wine I don’t always love. I was gifted a bottle of Alto Roble Vina Caballero during the holidays and upon noticing it was from Chile, was pretty excited to try it. I did some research to see what kinds of flavors complement this medium-bodied red wine. The bottle itself says to pair it with BBQed beef, but uh…that obviously wouldn’t work for me. I needed a second opinion. Various websites listed mushrooms as a food pairing. Lucky for me, I was already planning to make my Herb-Marinated Mushrooms — perfect!
The wine has very strong notes of strawberry and raspberry and a hint of cacao, it’s a beautiful deep red color and has an enticing aroma from the berries. And the mushrooms?! I’m thrilled to know how easy it is to make my own Herb-Marinated Mushrooms at home.
If you want to make them into a meal, they would be great over a bed of polenta, mixed in with quinoa, rice or pasta. They can be eaten alone as a side dish or pile ’em high onto a piece of crostini and serve as an appetizer. Herb-Marinated Mushrooms are restaurant quality but super simple to make and use ingredients you probably have in your pantry right now.
- 8 oz sliced baby bella mushrooms (or mushrooms of your choice)
- 1/2 small yellow onion, small diced
- 2 tbsp olive oil
- 3 tbsp champagne vinegar
- 1/2 tbsp Gourmet Garden Garlic Paste
- 1 tsp fresh basil
- 1 tsp fresh parsley
- 1 tsp fresh oregano
- 1/4 tsp red pepper flakes
- salt and pepper
- Combine all ingredients together in a jar with a screw top lid and shake well.
- Keep in the refrigerator overnight.
- Shake well before serving.
Here’s what the rest of the Wine Pairing Weekend crew have paired up for you!
- Sue from It’s Okay to Eat the Cupcake is pairing “Fiery Red & Icy White” – will the wine be red or white?
- Camilla from Culinary Adventures with Camilla has Argentina on her mind and is sharing “Empanadas Mendocinas + ’10 La Posta del Vi Ratero Malbec”.
- Cindy of Grape Experience suggests starting the year with “Wine & Dine: Fontana Candida Terre de Grife 2012 Frascati & Slow Cooker Artichoke Dip”.
- William of Wild For Washington Wine is giving us “ A Resolution for Greek Wine, A Recipe for Avogolemeno”.
- Martin from Enoflyz Wine Blog is shaking things up with “Skillet Kale Pasta & Seitan Pizza with Querceto Chianti Classico”
- Jade from Tasting Pour is pairing “Halter Ranch GSM and Duck with Cherry Sauce”.
- Sarah that Curious Cuisiniere brings us “Chicken Cacciatore & Washington Merlot”.
- Wendy from A Day on the Life of the Farm has a “New Year’s Wine Resolution of Prime Rib Roast with 2010 Cotes de Bourg”.
- David of Cooking Chat Food is going Greek with “Greek Lamb Stew & Wine Pairing”.
- Jennifer from Vino Travels it taking us to Puglia and sharing “Typical Dishes and Wine Pairings from Puglia”.
- Jeff from food wine click is focusing on “Wine & Food Resolution 2015: Italy Deep Dive”.
- Michelle from Rockin Red Blog will be tempting us “My 2015 Wine Resolution: Diversity!”
- Christy from Confessions of a Culinary Diva, we are focusing on the “Rhone Rangers & Paul Bocuse”.