Garlic Poached Mushrooms with Fresh Basil

Name: Garlic Poached Mushrooms with Fresh Basil
Total time: PT60M15M
Yield: 4
Ingredients: Ingredients Mushrooms 1 pound small white button mushrooms 1 quart water 2 cloves garlic, peeled and smashed 1 bay leaf 1 tablespoon lemon juice Dressing 3 tablespoons balsamic vinegar 3 tablespoons extra virgin olive oil 1 tablespoon fresh basil, chopped 1/2 teaspoon minced garlic Pinch of white pepper Pinch of salt 1/2 teaspoon tamari (optional)

By:

Co+op

Recipe Information

Total Time:

60 minutes; 15 minutes active

Servings:

These poached mushrooms make a delicious appetizer on their own or as part of an antipasto platter.

Ingredients

Mushrooms

1 pound small white button mushrooms
1 quart water
2 cloves garlic, peeled and smashed
1 bay leaf
1 tablespoon lemon juice

Dressing

3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon fresh basil, chopped
1/2 teaspoon minced garlic
Pinch of white pepper
Pinch of salt
1/2 teaspoon tamari (optional)

Preparation

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.

Serving Suggestion

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.