My search for baby button mushrooms was aided by friends, family and Monterey Mushrooms, and it ended at the Safeway on Fremont and Canyon Del Ray.
The Origin of this
Recipe
Pulling out the recipe card, I started to make a list.
While the components of the recipe are simple, the main ingredient had me
puzzled: Fresh mushrooms or canned? Given the convenience-oriented recipes of
the 60s (refer to my last post
about fluffy mashed potatoes, where the recipe called for instant spuds), I was
uncertain. Since this was an experiment, I figured, Why not try it both ways?
Returning home with my mushroom bounty, I decided to hit
the web before I ventured into the kitchen. I was very curious about the name
of the recipe, “Mushroom Marinade California.” What makes it “California”?
Although my search did not result in an answer to that question, it yielded an
interesting result. I found another food blogger who posted about a recipe with
the same title, and it had the exact ingredients and preparation notes as what
was handwritten on Mamie’s index card. The recipe was credited to the Fresh Mushroom Cookbook, by Sybil
Henderson (1967).
Preparing the
Mushrooms
Research complete, I headed to the kitchen. While I
usually follow a recipe precisely at least once before making changes or
enhancements, the simplicity of this one inspired me to create a couple of
variations. So I set out to make 4 types of marinated mushrooms:
1. Mushroom
Marinade California – with fresh mushrooms
2. Mushroom
Marinade California – with canned mushrooms (Yes, after my research on the Fresh Mushroom Cookbook, I knew that the
recipe was never intended for the canned sort. But what else was I going to do with canned mushrooms?)
3. Mushroom
Marinade Italia (variation 1)
4. Mushroom
Marinade Teriyaki (variation 2)
Mushroom
Marinade California
|
Mushroom
Marinade Italia
|
Mushroom
Marinade Teriyaki
|
1 lb.
fresh baby button mushrooms
|
Same
|
Same
|
3/4 cup
salad oil
(I can only presume that means vegetable oil!) |
Substitute
extra virgin olive oil.
|
Substitute
with a blend of canola oil and toasted sesame oil (I used 3/4 canola and 1/4 toasted
sesame, as the sesame oil is pretty strong).
|
1/3
cup of red wine vinegar
|
Substitute
balsamic vinegar. (I use the Costco brand.)
|
Substitute
with rice wine vinegar (which is mild) or apple cider vinegar (for a stronger
flavor).
|
2
tablespoons of fresh squeezed lemon juice
|
Same
|
Substitute
with lime juice if desired. Can also add lime zest.
|
3
teaspoons of chopped chives
|
Substitute
with a chiffonade of basil (sliced into thin ribbons). Can also add a
teaspoon or two of chopped fresh oregano leaves.
|
Same
|
3
cloves of garlic, finely minced
|
Same
|
Same.
Can also add some fresh shredded ginger, to taste.
|
1/2 teaspoon
of white sugar
|
Can
omit the sugar if your aged balsamic is sweet enough.
|
Substitute
brown sugar and increase to 2 teaspoons.
|
1
teaspoon table salt
|
Substitute
with 1/2 teaspoon of kosher salt or to taste
|
Substitute
2 tablespoons of soy sauce (for salt and color)
|
To prepare, gently clean and trim the ends of the baby
button mushrooms (or you can use larger mushrooms and cut them into bite-sized
chunks) and place them in a zipper bag or plastic container. Whisk together the
other ingredients and pour over the mushrooms, covering the mushrooms
completely. Place in the refrigerator for at least 4 hours (overnight is even
better), turning them a few times to ensure even coating.
Mushroom Tasting
After soaking the mushrooms overnight, I assembled a panel of judges for the taste testing (myself, my daughter Natalie, my husband George and my friend Monica). And only I knew which bowl contained which recipe (and I even through in a ringer, with a deli-bought bowl of teriyaki marinaded mushrooms).
The results: No one really cared for the canned-mushroom
variety. Mamie’s original recipe was well liked. The deli mushrooms had a
notably different texture—more like the canned ones—and were almost too strong.
The homemade “Teriyaki” mushrooms had a delicate flavor, and the toasted sesame
oil was a stand-out. And the “Italia” version was the all-around favorite—sweet,
tangy and rich in flavor.
The method is really very simple and produces a very
tasty homemade appetizer that you can enjoy at home or take to a party. Use one
of the variations above or create one of your own. All you need is an oil, an
acid (vinegar and/or citrus juice), a little sweetness, and the herbs or
flavorings of your choosing.
From Mamie’s kitchen and my own – Enjoy!
Coming Next: Christmas Cookies!
