Mushroom Madness

After a life-induced blog hiatus (back-to-school, 30-year high school reunion, a nearly week-long business trip, Natalie’s birthday, sports, music, massive projects at work), I am happy to get back in the kitchen with Mamie!

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!