Here’s another Thanksgiving appetizer from the “All the Graze” article. (I started with the pickled carrots.) These mushrooms are perfect with some rustic bread and a spreadable soft cheese. Again, this recipe comes from my November 2021 Martha Stewart Living.

The soy and the vinegar adds just the right amount of umami (if mushrooms needed any more) and the spices are the perfect fit.

Pan-Roasted Marinated Mushrooms

Based on a recipe from “All the Graze.” Martha Stewart Living, November 2021, 60. 

Ingredients

• 3 T. extra virgin olive oil, plus more for drizzling 
• 1 lb. mushrooms, sliced (I used a mix of cremini and baby portobellos.)
• Kosher salt and fresh ground pepper
• 1 T. butter
• 3 smashed garlic cloves
• 2 t. Herbes de Provence
• 1 T. sherry vinegar*
• 1 T. soy sauce
• 2 t. fresh oregano

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook, undisturbed, until bottoms are golden brown, about 3 minutes. Season with salt and pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more. 
2. Add butter, garlic, herbes de Provence, vinegar and soy sauce. Cook, stirring, for 30 seconds.
3. Transfer to a bowl and stir in the fresh oregano and drizzle with a bit more olive oil. Let stand for at least 1 hour, or refrigerate, covered, up to 2 days.
4. Serve at room temperature. 

Yield: 4 servings

Make sure you use a large skillet. I used my 12″ cast iron and I could have used a bit more room. I large wok would work well, too. Another tip is to go easy on the salt; you can adjust at the end.

*Finally, Martha calls for sherry vinegar. I never have that. I probably should have used champagne vinegar but instead I used a spicy Italian one.

This mixture could also be processed into a pâté if you wanted. It’s a large portion (about 2 cups) so you could do half and half. In Martha Stewart Living, November 2001, she published a Vegetarian Pâté (244) that included eggs, string beans, red onions, walnuts, soy, mayo, olive oil and chives. Personally, I think if you wanted a pâté on your holiday table, making this dip into one would be a better option.

I didn’t think I was a huge fan of Herbes de Provence. I don’t know why because I like all the ingredients separately. This does work and I may be a convert now.

Tip: I made an excellent pasta sauce with some of these leftover mushrooms, cherry tomatoes, goat cheese and a bit of spinach. It was so good I will be making more of these mushrooms.

Stay tuned for the final recipe from the “All the Graze” spread: Sweet-and-Tangy Relish.