Skip to main content

Raspberry Basil-Marinated Mushrooms #Sponsored

By
  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

When Anni at The Quail & Olive*asked if I wanted to play with the Raspberry Basil Vinegar to create a recipe, I couldn't say 'yes' fast enough. I love a challenge and I really love supporting and highlighting local businesses. So I went to her shop, picked up a bottle, and starting thinking about possible combinations on the drive home.

I had some mushrooms on my counter and decided to share my super simple process for making marinated mushroom. You can make this with any vinegar, but I used the Raspberry Basil vinegar and mirrored the flavors with the addition of some fresh basil from the garden.

This recipe makes three half-pint jars. You can easily halve the recipe if you don't want that much or don't have enough ingredients. These are also not processed in a water bath, so keep them in the fridge and eat them within ten days.

Ingredients makes 3 half-pint jars
 

  • 2 cups water
  • juice from 2 lemons
  • 2 Tablespoons fresh basil
  • 1 teaspoon fennel pollen, optional
  • 6 or 7 cups mushrooms, brushed clean and sliced
  • freshly ground salt
  • freshly ground pepper
  • 4 Tablespoons vinegar (I used the Raspberry Basil Vinegar from The Quail & Olive)
  • Also needed: medium sauce pan, clean mason jars with lids
 
Procedure

Place the water, lemon juice, basil, and fennel pollen (if using) in a medium saucepan. Bring to a boil.

Stir in the mushrooms, making sure they are covered, as much as possible, by the liquid. Simmer for 10 minutes, then remove from the heat. Season to taste with salt and pepper. Let stand for an hour. Stir in the vinegar. Place in a jar or container.


Keep these in the fridge and eat within 10 days. 

Serving suggestions: you can spoon these on top of salad or eat them with crackers or sourdough bread.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.
Labels:

Comments

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an
183 comments
Read more