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Marinated Boletus Mushrooms in a Lemon and Garlic Marinade
Porcini mushrooms, which are also known as boletus mushrooms, are brown-capped fungi, which are often used in pasta dishes, salads, and risottos. These mushrooms can also be marinated and grilled. The marinade infuses them with flavor and the grilling process makes them succulent, juicy, and really tasty. You can also use this marinade for zucchini, broccoli, or cauliflower. If you cannot get boletus mushrooms, you can use brown mushrooms, button mushrooms or another kind. Just chop them up so the marinade will cover all the pieces and they will grill faster.
Mushrooms are great for vegetarians so you can serve this as an entree, rather than a side dish, if you are having vegetarians to dinner. Serve some warm bread with the marinated mushrooms, for soaking up the wonderful juices, and perhaps a salad on the side. You could use big portabella mushrooms instead of the boletus mushrooms, then just serve one to each person.
Mushrooms naturally have an earthy flavor, which is complemented and enhanced with the garlic, lemon, mustard, and other ingredients in the following marinated mushrooms recipe. The mustard adds a little spice, the lemon juice adds sharpness and the other ingredients help to balance out the overall flavor and round it out perfectly. You will find this recipe for marinated boletus mushrooms to be very easy to prepare. Let them marinate overnight for the best results or for at least three hours if you do not have that much time. If you are using cauliflower, broccoli or zucchini as well as, or instead of, the mushrooms, you can either skewer them or wrap them in aluminum foil. Do not put too many vegetables in foil because the cooking time will be longer. If you are using a lot of vegetables or doubling the recipe, make two or three foil envelopes instead of just one big one.
Marinated Porcini Mushrooms
Ingredients -
1 lb fresh porcini mushrooms
1 tablespoon minced garlic
1 tablespoon lemon juice
2 ½ cups vegetable oil
1 cup white wine vinegar
1 ½ tablespoons salt
2 ½ tablespoons white sugar
⅛ teaspoon prepared mustard
2 teaspoons Worcestershire sauce
Chopped fresh parsley, for garnish
Preparation:
Wash the mushrooms and pat them dry.
Whisk the garlic, lemon juice, oil, vinegar, salt, sugar, mustard and Worcestershire sauce together.
Add the mushrooms and cover the dish.
Leave the mushrooms to marinate overnight in the refrigerator.
Wrap the mushrooms in aluminum foil to make a packet and seal it well.
Grill the mushrooms in the foil pouch over a moderate heat for 10 minutes, then serve hot, with the fresh parsley sprinkled over the top.
(Serves 4)
Photo Description:
Boletus mushrooms, or porcini mushrooms as they are also called, have a rich and earthy flavor and this strongly flavored and pungent marinade brings out that great flavor without overpowering the mushroom taste. As you can tell from the picture, marinated mushrooms are a gourmet dish and they make an impressive side dish. You can also serve these marinated boletus mushrooms as an entree for vegetarians or vegans, as long as you have a green salad and some bread on the side, to give a contrast and make the meal more filling. Marinated mushrooms are simple to make and they taste wonderful.
