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Lemony Marinated Mushroom Mélange Recipe
2 ounces dried shitake mushrooms

2 ounces dried eryngii mushrooms

4 ounces fresh bunapi, enoki or other fresh mushrooms

2 tablespoons olive oil

Juice and zest of one lemon

1 tablespoon white vinegar (optional)

Clove of garlic, crushed

Salt and pepper

2-3 tablespoons fresh oregano, minced or 1 teaspoon dried oregano

  1. An hour ahead of time, place dried mushrooms in a medium bowl and cover with two cups of boiling water. Weight with a small plate to submerge the mushrooms. Soak for an hour.

  2. When mushrooms have soaked, pick out the shitakes one at a time, squeezing each tightly in your fist to remove excess water. Slice thinly and set aside. Squeeze remaining eryngii mushrooms and pat dry with a tea towel to remove excess water. Reserve and refrigerate the mushroom-infused water—being careful not to pour in the last quarter cup or so as it contains dirt and other sediment. Cover and chill or freeze the broth and use later to add flavor to soups and gravies.

  3. Add the eryngii to the sliced shitake mushrooms and set aside as you prepare the fresh mushrooms.

  4. Cut off the fibrous base of the bunapi mushrooms, pull apart to separate each mushroom. Or clean and thinly slice baby bello or other fresh mushrooms. Add the fresh mushrooms to the shitake and eryngii mushrooms and toss lightly.

  5. In a saucepan, heat olive oil juice, vinegar, garlic, salt and pepper. Heat until mix just comes to a simmer. Remove from flame. Add lemon zest and oregano and stir.

  6. Pour marinade over mushrooms and toss gently being careful not to break the delicate bunapi stems. Add additional salt and pepper to taste.

  7. Spoon into a jar and let marinate in fridge for at least an hour and up to five days.


      8. Serves 6