I grew up eating what we Canadians called antipasto – a mixture of fish, vegetables and olives marinated in a sharp tomato sauce – and these Romanian mushrooms reminded me of it.
While I really liked them, the rest of the family had their reservations. Lyra hated the mushrooms but loved the sauce, Nova found them too spicy, and Adam thought they were too acidic.
The recipe is from the Sundays at Moosewood Restaurant. I halved the quantities and just as well, as I’m going to be the only one eating it.
Romanian marinated mushrooms
- 500g button mushrooms, whole if small or sliced in half
- 3 Tb olive oil
- juice of half a lemon
- 1/2 an onion, sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp dried thyme
- 400g tin whole tomatoes, drained and juice reserved
- 1/4 cup red wine vinegar
- chilli powder to taste
- 1/4 tsp sugar, optional
- salt and pepper
- In a large frying pan over medium heat, sauté the mushrooms in two tablespoons of olive oil until just tender. Transfer to a bowl and toss with the lemon juice.
- Heat the remaining tablespoon of oil in the frying pan, and sauté the onion until softened. Add the garlic, bay leaves and thyme and cook a couple of minutes more.
- Add the tomatoes, breaking them up with a wooden spoon. Add the vinegar, chilli powder and sugar. Season with salt and pepper. Cover, turn the heat to low and simmer for fifteen minutes, until thickened. Allow to cool.
- Toss the tomato sauce with the mushrooms, then refrigerate for at least twelve hours. Bring to room temperature before serving.