Mushrooms the meat of a vegetarian diet. There are so many varieties, in fact I can not think of another vegetable with such variety, other than maybe potatoes? Mushrooms are also a vegetable that can be foraged (by skilled individuals) one thing I'm pretty sure you can't do with potatoes. Although please prove me wrong. Mushrooms are so complex and have such a variety of earthy flavours but its often challenging to find them unless you are a skilled forager, which I am not. There is no better mushroom to support the claim that the mushroom is meat of a vegetarian, than the pine mushrooms, variety. In fact last year I made a pine mushroom ragu with chestnuts for a vegetarian friend and she found it difficult to believe that it had no meat in it. Still to this day I think she thought I was trying to trick her.

This recipe guide is one of my simplest little mushroom numbers. It is however one that is close to my heart. I grew up with little side dishes like this that are so simple, using few ingredients, made with love and full of flavour. It is the most inconspicuous side dish on a Mediterranean table, in an antipasto or grazing board. It will also have your family and friends believe that you have been to the swankiest, on trend deli to source delicious delights to line your table.

Guide

This is a recipe for using instinct. If I tell you specific quantities the balance just wont be correct. In economies of scale if you do not need a kg of mushrooms and you only need a small container.

~ 1 Part Small button mushrooms. The normal variety of mushrooms. The smaller the better if you can not get small mushrooms say 3 cm or more, then cut the mushrooms into halves or quarters.

~ 1 Part Water

~ 1 Part White Vinegar - just run of the mill white vinegar.

~ 1 Lemon - for zesting and a squeeze or juice

~ Olive oil

~ Salt

~ Sugar

~ Pepper

~ Fresh Basil approx 1 tbs chopped basil per 100 gm of mushrooms

Preparation

~ Prepare mushrooms. Some people suggest not washing mushrooms as it makes them slimy, so simply rubbing them with a towel. Others suggest just slightly rinsing the mushrooms and pat dry with a towel. Either way you wish to wash them, slice in halves or quarters if the mushrooms are greater than 3 cm.

~ Place water and vinegar in a pot. Add a pinch of salt and turn on heat.

~ When the mixture is just warm place the mushrooms in pot and place a small plate or bowl on top to ensure the mushrooms are absorbed.

~ These mushrooms don’t take long, you just need to cook until they are tender and cooked through but still firm, ie. Not mushy . When water comes to the boil check the mushrooms every minute until they reach the tender consistency.

~ Drain the mushrooms and run under cold water to stop the cooking process and drain again.

~ Pat mushrooms with paper to remove any further liquid and place in a mixing bowl.

~ Sprinkle with a pinch of sugar, mix, taste the mushrooms. The mushrooms should be mellow and not too zingy.

~ Continue to add sugar little bit by little bit until desired taste.

~ Drizzle enough olive oil to coat each mushroom slightly.

~ Zest enough lemon rind to just add a little colour. (see picture for guide) and a squeeze of lemon juice. If making large quantities such as 1 kg you may need to squeeze the whole lemon.

~ Chop basil and mix.

~ Season with salt and pepper.

~ Try not to eat them all before your guests arrive.

Words By

Anita La Forgia

Life learner, multipotentialite, lifestyle elevator and creator

A treechanger who cooks to elevate life. Anita is passionate foodie using local, quality and seasonal ingredients. Living in the Macedon Ranges in Victoria she frequents the local farmers markets each week, with her beloved luggy. Her grandparents instilled the life skills of sustainable living, before sustainable living was a buzz word. She grew up in a restaurant and completing her International degree at César Ritz colleges in Switzerland, the heart land of hospitality, food and service.

Feature image: Levata

Marinated mushrooms ~ Sides