Simple marinated honey mushrooms. Excellent served with antipasti, olives and sausage, warmed and served over fish, tossed into salads, and used as a soup garnish, or pretty much wherever you’d like.
Serves 4 as an appetizer
10ozfresh honey mushroomspreferably unopened buttons, stems trimmed down to 1 inch or less remaining
½teaspoonkosher saltplus more to taste
1medium5 g clove of garlic, grated on a mandoline
1small15 g shallot, diced as small as possible or minced
10cracks of the peppermill
1small lemon
2-3Tablespoonsfresh lemon juice or your favorite vinegaror more to taste
¼cupSmude’s sunflower oil
Crushed red pepper or other hot chilito taste
Fresh chopped dill or your favorite soft herb like oregano, mint, etc basil, mint, etc, to taste, about 1-2 tablespoons
Instructions
Bring 3 quarts of water with 1 tablespoon kosher salt to a vigorous, rolling boil in a large stock pot that can accommodate the mushrooms and water without boiling over.
Add the honey mushrooms, cover the pot, wait for the pot to come back to a boil, put the lid on, set a timer for ten minutes, keeping the pot at a rolling boil the whole time. Drain the mushrooms in a colander and allow to cool, then rinse.
Spread the mushrooms on paper towels or a cloth and press on them a bit to remove excess water.
Combine the mushrooms in a bowl with the remaining ingredients, zesting about half the lemon, and peeling 8-10 strips as thin as possible and cutting them into julienne (optional). Double check the seasoning for salt, acid and spiciness, adjust until it tastes good to you, then refrigerate.
The mushrooms will improve in flavor over time, and will last for a week or so.
Notes
This recipe is good for honeys, but also other mushrooms that will have their color preserved by blanching. Milk cap mushrooms, especially young ones, are a good substitute.