These poached mushrooms make a delicious appetizer on their own or as part of an antipasto platter.
Total Time: 60 minutes; 15 minutes active
- 1 pound small white button mushrooms
- 1 quart water
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
- 1 tablespoon lemon juice
- 3 Tbsp balsamic vinegar
- 3 Tbsp extra virgin olive oil
- 1 Tbsp fresh basil, chopped
- 1/2 tsp. minced garlic
- Pinch of white pepper
- Pinch of salt
- 1/2 tsp. tamari (optional)
Wash mushrooms, remove stems, and set aside. In a deep saucepan, combine the water, bay leaf, lemon, and 2 smashed cloves of garlic and bring to a boil. Add mushrooms, bring to a rolling simmer and poach until the mushrooms are tender, approximately 3-5 minutes. Remove the mushrooms from the pot, drain well and cool in refrigerator for 30 minutes. In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, garlic, pepper, and tamari (optional). Add the cooled mushrooms and toss to coat. Let stand 15-30 minutes for flavor to develop, tossing occasionally.
Create an antipasto platter starring these poached mushrooms, along with semi-hard cheeses like smoked Gouda or dill Havarti, and slices or cubes of hard salami. The mushrooms can be made a day in advance and stored in the refrigerator. For best flavor, let them stand at room temperature for 20 minutes before serving.
125 calories, 10 g fat, 0 mg cholesterol, 50 mg sodium, 6 g carbohydrate, 2 g fiber, 4 g protein