RECIPE: Rec: Marinated Mushrooms - Excellent Tapa/Nibble

RECIPE:
T

traca

Well-known member
Marinated Mushrooms

from Antipasti by Joyce Goldstein

Joyce's notes: This is a family favorite. I served these mushrooms at my daughter's wedding, my son's birthday bash, and at many other celebrations. They key here is not to marinate the mushrooms too long, so they will still have some crunch. If you don't finish eating them all, they will be good for days, of course, but will be softer. That's when you can throw them into a green salad. The leftover marinade can be added to your everyday vinaigrette.

1/2 cup extra virgin olive oil

2/3 cup red wine vinegar

2 cloves of garlic, smashed

1 tablespoon sugar

1 teaspoon salt

1/4 cup water

1 small yellow onion, cut into 1/4" thick rings

2/3 pound fresh small white button or cemini mushrooms

In a deep bowl or crock, whisk together the olive oil, vinegar, garlic, salt, and water. Add the onion rings. Set aside.

Trim the stem ends on the mushrooms and then wipe the mushrooms clean with damp paper towels. Add to the marinade, stir gently to mix well, and leave at room temperature for 3 to 4 hours.

Serve the mushrooms with toothpicks for spearing.

Serves 8.

 
Thanks Traca, think I will make these on Saturday! Anyone, more appie suggestions for a beach party?

must be portable as I am taxi-ing to the beach and the weather will be cool (55-60). This group of my friends meets every year at this spot to drink red wine and (thanks to you all) I have developed a reputation for bringing exceptionally nummy items! We always get the same picnic table under the pine trees and pray for a little sunshine (otherwise we huddle around the BBQ pit for warmth!). Needless to say any food we bring must be room temp as it won't stay warm very long. These mushrooms sound perfect but I would like to bring something else too and can't think of anything.

Although there was that ONE year when it was hot, think that was in 93 or something..!

Thanks everyone!

 
These are great - Blue Cheese Broiled Tomatoes - Even though they're initially heated,

they come to room temperature pretty quickly anyway.

BLUE CHEESE BROILED TOMATOES

INGREDIENTS:

4 large Tomatoes (I used plum tomatoes, about 7 large)
1 tsp sugar
1/2 tsp dried basil
1/4 tsp salt (I used 1/8 tsp)
dash pepper (I used more)
1 cup soft bread crumbs (I used fine dry breadcrumbs)
2 tbs melted butter
1/4 cup crumbled blue cheese (I used a little more)

DIRECTIONS:

1. Cut stems off tomatoes and cut each tomato into two thick slices (in half). Put on broiler rack.
2. Combine sugar, basil, salt and pepper and sprinkle little of mixture on each tomato slice.
3. Add bread crumbs to melted butter and toss lightly with a fork. Add blue cheese and toss again lightly. Spoon on tomato slices and slip under broiler until crumbs are nicely browned, about 1 minute. Serve immediately.

*(Note: I preheated oven to 350 F. Placed tomatoes with blue cheese topping on baking sheet lined with foil, then baked about 5 minutes on lower middle oven rack, until the tomatoes were just heated through. I then turned on the broiler and broiled a few minutes, until the topping was golden brown).

Recipezaar - Posted by Leslie O

 
Another great one - Salmon Canapes

(These are posted in T&T)

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6

 
T&T and perfect w/ red wine....Blue Cheese Cheesecake

My friend Pam shared this recipe...it comes from one of her favorite restaurants near Boston. Mmmm...delish. And I prefer it room temperature so it's perfect for your fete.

Pam notes it's excellent served with a baguette or fresh figs.

GREAT HILL BLUE CHEESE CAKE
EVOO ( Somerville , MA ; Peter McCarthy chef/owner)



1 sleeve Ritz Crackers, crushed to crumbs
2 – 3 oz. melted butter
1 lb. cream cheese
¾ cup heavy cream
4 egg yolks
½ teaspoon black pepper
½ lb (Great Hill) blue cheese
1½ oz (Great Hill) blue cheese, crumbled

Butter 8” spring form pan. Mix crumbed crackers and butter together; press cracker-butter mixture onto bottom of pan. Bake 12 minutes at 350 degrees. Cool pan.

Put cream cheese and heavy cream in food processor; cream. Add egg yolks and black pepper. Crumble ½ lb blue cheese, then pulse in food processor until combined (not smooth).

Wrap spring form pan with plastic, then foil.

Pour mixture on top of Ritz cracker crust, sprinkle with remaining blue cheese. Bake in hot water bath at 325 degrees until done, about 35 to 40 minutes. Rest 30 minutes at room temperature. Run a knife around outside edge. Chill.

 
Just an update, I didn't make it to the store to buy tomatoes and mushrooms....

what a crazy week! So I poked around in the fridge and freezer and ended making little puff pastry squares topped with sauteed leeks and spinach, topped with grated asiago.

How easy was that? And they looked so impressive! I have never really played with frozen puff pastry dough and am now completely obsessed. However I really want to make the mushrooms and tomatoes and will do that for my next dinner party in October as appies!

Oh, and the wine was great! but funny, one friend found in his wine "cellar" a vintage bottle of Lancer's Rose from 1985! Still (barely) drinkable and it still had fizz. amazing. The other wines were much better of course and the sun came out at the beach, which was a treat for us Northern Californians!

Thanks for all of your help!

 
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