Gordon Ramsey’s Marinated Mushrooms

2012Dec01-Mushrooms-25

I was surfing the web looking for marinade ideas when I found Gordon Ramsey’s video of Marinated Mushrooms. There’s no recipe in the traditional sense, not that you need any, because it’s so simple. But gosh, it’s delicious.

2012Dec01-Mushrooms-23

Sauté until glossy

Gordon Ramsey’s Marinated Mushrooms

These are easy to do and are very delicious if given some time to develop the flavors. Served cold on warm crusty bread, with a mildly sweet-sourish flavor, it’s the perfect appetizer, side dish or a quick pick-me-up snack.

Ramsey does not give the exact amount of ingredients, so here’s my take.

Ingredients: (Serves 4 as an antipasti dish)

  • 300g White or Brown Button Mushrooms, cleaned
  • 350ml + 1 tbsp Olive Oil
  • 240ml White Wine Vinegar
  • 2 Shallots, thinly sliced
  • 3 stalks of Tarragon (leaves only)
  • Salt & Pepper to taste

Method:

  1. Heat an empty pan on medium heat.
  2. When the pan is hot, add the tbsp of Olive Oil to coat the pan.
  3. Just before the Olive Oil smokes, add the mushrooms.
  4. Sauté the mushrooms to get rid of the water completely.
  5. Add the shallots, salt and pepper and fry till both shallots and mushrooms till browned.
  6. Add the white wine vinegar and reduce the vinegar by half.
  7. Add the remaining Olive Oil and simmer for about 2-3 minutes.
  8. Transfer everything to a bowl.
  9. Add the Tarragon leaves to the warm Oilve Oil and stir to mix thoroughly.
  10. Leave to cool and transfer to a fridge to marinate for at least 24hrs.
  11. Serve cold on crusty bread, salt & pepper to taste.

Notes:

  • You will be working with scalding hot oil, so pay heed because safety first.
  • A cast-iron pan is ideal for this because you need to maintain a constant heat without burning the contents.
  • Do not allow the Olive Oil to smoke. It imparts an off-smell if it does.
  • Sauté means to fry. As mushrooms contain a lot of water, the idea is to fry the mushrooms till all the water emerges from the mushrooms and evaporate off.
  • This means the pan must be kept hot all the time or the water will simply remain and you get boiled watery mushrooms instead of proper browned mushrooms.
  • Stir the mushrooms occasionally to avoid burning.
  • You are creating a Vinaigrette marinade, so the mixture of oil to vinegar is 3:1, so the reduction should give you a good proportion.
  • The White Wine Vinegar should be reduced (boiled) to remove the harshness of the acid. You can gauge by sniffing the aromas from the pan. Once the aromas soften and stop being harsh, you’re there.
  • If properly sealed, the mushrooms should keep about 1-2 weeks.

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Posted on 3rd Dec 2012 in Food and Drink, Italian, Recipes

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There Is Only 1 Comment So Far

 

food.recentrunes.com | Refurbishing your cast-iron skillet commented on December 6, 2012 at 10:32 am


[…] However, after a while even the most cared-for cast-iron cookware will need a tune-up. This is especially after cooking acidic food like marinated mushrooms. […]


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