Treat Mushrooms Like Meat for More Flavor
Mushrooms are the meatiest vegetables in both texture and taste, so it comes as no surprise that they work well for marinades. And unlike meat, spongy mushrooms absorb flavor quickly , which is always good news for the impatient.
But what about toasting? Allegedly, you can’t expose the mushrooms to more liquid than is absolutely necessary to clean them, but I’ve found that pickled mushrooms are brown and crunchy – it’s okay if you blot them dry with a paper towel. In fact, depending on what’s in your marinade, they can brown even faster. (Sugar tends to do this.) You can use your favorite meat mushroom marinade, but I have found that oil-based mixes and pickles work best.
If you want to go the oil-based route, you can use your favorite vinaigrette (or ginger dressing ) or mix two parts oil, one part vinegar and one part sugar (or honey, or syrup) along with herbs and spices. , pepper, or any other flavor enhancers you have. Vinegar pickles such as pickled juice work well as well as any fermenting liquids you keep in your refrigerator. (Kimchi mushrooms, anyone?) If you are working with larger mushrooms, break them into small pieces by scraping off the gills first if you are dealing with Portobello. Cover the slices with marinade, let them hang for half an hour to an hour, blot them with paper towels, then brown or brown as usual.