On the list of horrible, frustrating, irritating things that can possibly happen, losing my camera’s battery charger is pretty high up on the list. While I slowly search the house from top to bottom (It’s gotta be here. It’s just GOTTA.) I’ve been resorting to taking camera phone photos for my blog.
Not that taking picture with your phone is the worst thing that could happen. Most of the time they are downright OK. It’s just that I like taking pretty pictures, and I know that no matter how skillfully I tap my tiny little screen it’s just not going to look as good as if I was shooting with my big camera. It’s not the end of the world – but it does suck a little joy out of my life, which is never a good thing.
It is especially frustrating when Farmhouse Delivery hooks you up with a massive box of gorgeous produce. I pulled an Instagram Takeover on their feed last weekend and spent an entire afternoon cooking and prepping tons of really pretty food. These mushrooms, for example, were sooooo pretty. Even the process of making them was pretty. It was a golden opportunity to flex my photography muscles, and it was missed.
On the bright side I still ended up with something good to eat – which is kinda the point of cooking, right? You can’t EAT pretty, after all.
So, mushrooms – possibly the most misunderstood of vegetables, at least in my house. Scott loathes them – claiming they taste like dirt. I know he isn’t alone in that opinion, but I just don’t see it myself. To me, mushrooms taste meaty and savory. They might be a touch earthy, but they certainly don’t taste like dirt. Beets? Now there’s a plant with some serious dirt qualities. You can practically smell the iron.
Marinated mushrooms were really my gateway mushroom. I first encountered them as a teenager when a friend waxed poetic over her grandmother’s mushroom stash. Marinated mushrooms! Marinated mushrooms! She just couldn’t get enough. Not being a mushroom fan at the time, I was highly skeptical. But then I tasted them. They were slightly sweet, a little salty, and swimming with savory goodness. They were a little on the slippery side, but not at all gross – more like juicy. I’ve been a huge fan ever since.
This recipe is a spin on the classic Italian marinated mushroom. It is still sweet, still salty, still savory – but with a punch of garlic, ginger, and hot red pepper in place of oregano. They are delightful right out of the jar, but try adding them to noodles, rice bowls, and spring rolls for something really fun.
Spicy Ginger Soy Marinated Mushrooms
Makes about 1 pint
- 8 ounces mushrooms (I used white button)
- 3 tablespoons rice vinegar
- 3 tablespoons lemon juice
- 3 tablespoons toasted sesame oil
- 3 tablespoons maple syrup (or honey)
- 1 tablespoon and 1 1/2 teaspoons soy sauce
- 3 cloves of fresh garlic, peeled and crushed
- 2 scallions, sliced thinly (both green and white parts)
- 1 teaspoon fresh grated ginger
- 1 teaspoon crushed red pepper
- 3/4 teaspoon salt
- Gently wipe the mushrooms clean using a damp cloth or paper towel. Remove stems (I usually save them for making stock) and cute them into bite-sized pieces.
- Combine the remaining ingredients in a mixing bowl and stir well.
- Toss the mushrooms with the marinade, then transfer to a jar or small container where they will be tightly packed together. Ideally the marinade will cover all of the mushrooms.
- Let the mushrooms marinate for at least 30 minutes before gobbling them up.