Funghi sott’olio (because everything sounds better in Italian).
Also known as beautiful, meaty and chewy mushrooms marinated in a zesty mixture. How does one get marinated mushrooms right, you ask? Remove the water from the mushrooms by boiling them in vinegar and oil and drying them a touch, prior to submerging them in oil. Note that the longer they sit in the marinade, the better the flavour gets.
Truth be told, I actually didn’t like mushrooms when I was a youngster. Or should I say, I was terrified of eating them. I became squeamish at the mere sight of mushrooms on a pizza or in a stew as I feared the “mushroom pickers” could pick the wrong mushrooms and that non-edible poisonous mushrooms would end up on the plate in front of me. With time, my unfounded trust issues involving the mushroom pickers resolved and my love affair with edible fungus began. Truth be told again, I’m thankful I came to acquire the taste, as mushrooms have a whole lot of nutrition to offer up.
Nutritionally speaking, mushrooms contain a type of fermentable resistant starch which feeds the healthy bacteria in your intestines. They also contain lectin (a type of protein which is thought to inhibit tumour growth at the level of the colon), copper (which helps form hemoglobin and collagen), selenium (for thyroid health) and are alkalizing thanks to their high pH (this makes your blood less acidic – which is a good thing 😉 ). Lastly, mushrooms are one of the few plant sources of vitamin D, which is important for bone health. Just giving credit where credit is due! 🙂
On that note, viva Italia and let’s get marinating! 🙂
Marinated Italian Mushrooms
- 450 g mushrooms (I used half white-button and half cremini mushrooms but either type will do)
- 1/3 cup olive oil
- 1/3 cup white wine vinegar (or vinegar of your choice)
- 3 cloves garlic
- 1/4 tsp. chilli flakes (optional)
- 3 tbsp. coarsely chopped fresh oregano
- 1/2 red onion, chopped
- Fresh basil
- 1 tsp. sea salt
- Pepper to taste
- Wash and clean mushrooms. If mushrooms are relatively large, cut into quarters if you wish. If they are small, I recommend leaving them whole.
- In a pan, cook mushrooms in olive oil, vinegar and salt.
- Combine these ingredients with those remaining in a medium-sized bowl, making sure to keep the liquid from the pan. Cover.
- Let marinate at least overnight, to allow flavours to develop. These will keep well in a Mason jar! 😉
- Serve as an antipasto course.
Holy eff. These are too good.