Garlic Poached Mushrooms with Fresh Basil
These poached mushrooms make a delicious appetizer on their own or as part of an antipasto platter.
- 1 pound small white button mushrooms
- 1 quart water
- 2 cloves garlic, peeled and smashed
- 1 bay leaf
- 1 tablespoon lemon juice
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh basil, chopped
- 1/2 teaspoon minced garlic
- Pinch of white pepper
- Pinch of salt
- 1/2 teaspoon tamari (optional)
Wash mushrooms, remove stems, and set aside. In a deep saucepan, combine the water, bay leaf, lemon and 2 smashed cloves of garlic and bring to a boil. Add mushrooms, bring to a rolling simmer and poach until the mushrooms are tender, approximately 3-5 minutes. Remove the mushrooms from the pot, drain well and cool in refrigerator for 30 minutes. In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, garlic, pepper and tamari (optional). Add the cooled mushrooms and toss to coat. Let stand 15-30 minutes for flavor to develop, tossing occasionally.
Create an antipasto platter starring these poached mushrooms, along with semi-hard cheeses like smoked Gouda or dill Havarti, and slices or cubes of hard salami. The mushrooms can be made a day in advance and stored in the refrigerator. For best flavor, let them stand at room temperature for 20 minutes before serving.
Calories: 125, Fat: 10 g, Cholesterol: 0 mg, Sodium: 50 mg, Carbohydrate: 6 g, Dietary Fiber: 2 g, Protein: 4 g