Dried mushrooms in marinade
2 servings
20 minutes
Dried mushrooms in marinade are an exquisite dish of French cuisine that combines the tender texture of portobello mushrooms with the rich aromas of olive oil, lemon, and garlic. The French have long used marinating to preserve and enhance the flavors of ingredients. In this recipe, the mushrooms are first soaked in a fragrant marinade and then slowly dried to acquire a subtle, concentrated taste. The dish features an elegant balance of lemon's acidity and garlic's depth. It perfectly complements cheese plates, salads, and appetizers, adding sophistication to them. This cooking method makes the mushrooms not only tasty but also convenient for storage while preserving their rich aroma. Try them with crispy baguette or wine – a true gastronomic delight!
1
Mix olive oil, lemon juice, and garlic.
- Olive oil: to taste
- Lemon: 1 piece
- Garlic: to taste
2
Cut the mushrooms into strips and transfer them to a bowl.
- Portobello mushrooms: 10 pieces
3
Pour the mushrooms with the marinade and gently mix.
- Olive oil: to taste
- Lemon: 1 piece
- Garlic: to taste
4
Place the mushrooms to dry at 40 degrees for 4 hours.
- Portobello mushrooms: 10 pieces
5
Remove the oil from the mushrooms by blotting with a paper towel and place them on a plate.
- Olive oil: to taste