Marinated Mushroom (3) Recipe

Inspired by The Canal Club

Time2h

Serves4

Chipotle Blackberry Gastrique, Arugula, Pickled Fennel Slaw, Shaved Manchego Cheese

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mushrooms

1 1/8 lb (500 grams) Mushrooms (button or cremini)

2 tablespoons olive oil

1 tablespoon chipotle peppers in adobo sauce

2 tablespoons Blackberry jam

1 tablespoon red wine vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Pickled Fennel Slaw

1 medium Fennel bulb, thinly sliced

1 cup White vinegar

2 tablespoons sugar

1 teaspoon Celtic sea salt

Salad

3 1/2 oz (100 grams) Arugula

1 3/4 oz (50 grams) Manchego cheese, shaved

Method

Marinating the Mushrooms

Prepare the Mushrooms

Clean the mushrooms and slice them if large. Place them in a bowl.

Make the Marinade

In a separate bowl, whisk together olive oil, chipotle peppers, blackberry jam, red wine vinegar, salt, and black pepper.

Marinate the Mushrooms

Pour the marinade over the mushrooms and toss to coat. Cover and refrigerate for at least 1 hour.

Pickling the Fennel

Prepare the Pickling Liquid

In a saucepan, combine white vinegar, sugar, and salt. Heat until the sugar dissolves.

Pickle the Fennel

Place the sliced fennel in a jar and pour the hot pickling liquid over it. Seal and let it cool at room temperature, then refrigerate for at least 1 hour.

Assembling the Dish

Assemble the Plate

On a serving plate, place a bed of arugula, top with marinated mushrooms, pickled fennel slaw, and finally shave manchego cheese over the top.

Serve

Enjoy your Marinated Mushroom dish with Chipotle Blackberry Gastrique!