Let's get some antipasti going up in here.
I think if I lived in Italy, I would consume antipasti for all of my courses. What more do you need? Cured meat, cheeses, olives. Yes please. I have always had an affinity to cured meats. Even as a young child, before my foodie tastes developed, I craved pepperoni. My mom used to buy the cheapo packages of generic pepperoni and it quickly became my favorite food. Yes, I am not ashamed. As my palate grew, so did my taste in finer meats. Soppressata, mortadella, and capocollo quickly made me into a snob and scoff at any greasy store bought pepperoni. It's no coincidence that cured meats have been involved in many of my favorite food memories. While in Paris, my fellow food fan friend and I broke away from our group in efforts to find the best possible traditional Parisian restaurant for dinner. We stepped into one empty restaurant, barely open, and quickly left assuming it would not pass our standards. Outside stood an elderly frenchmen in an apron smoking a cigarette. Like out of a movie scene, he waved us over and said, "want a great meal tonight?" Umm... yes. "Come over here at 10pm." I'm embarrassed to admit these words came out of my mouth and I still cringe about it to this day but, I uttered, "10pm??? Will it be hoppin?" The man stared at me in complete judgement and spoke, "ladies, it is Saturday night in Paris. Of course it will be hoping." We returned to the hotel discussing the plot of Taken and wondering if our lives were about to be threatened entering a seemingly empty restaurant and late at night. At 10pm the restaurant was filled with an aroma of cigarrete smoke that wasn't offensive, just fitting. Trendy Parisians lined the walls and I soon became overwhelming self conscious of my obvious Americaness. We waited outside, afraid of being in the way. Ten minutes later, the same chef emerged with a plate of delicious saucisson to hold us over. We stood in the back allies of Paris sitting on the curb enjoying that delectable cured meat, and I don't think I will ever forget that moment.
To balance out the meatiness, good antipasti requires tangy vegetables. I was inspired to make these marinated mushrooms because one, I can't cure my own meats....yet. And two, they are incredibly easy. I put these together at night, left them in the refrigerator overnight, and enjoyed them a top my salad the next afternoon. If you buy small enough cremini mushrooms, you can enjoy them whole, like I did, or you can slice them up. This recipe is super easy so any beginner cook can tackle it. Also, all of these ingredients you definitely are likely to have on hand.
Ingredients:
1 pound buttoned mushrooms wiped clean
2 cloves garlic minced
2 teaspoons salt
2 teaspoons pepper
1/2 lemon juiced
2 tablespoons apple cider vingear
1/4 medium red onion finely chopped
2 teaspoons fresh oregano, 1 teaspoon dried
2 tablespoons freshly chopped parsley
Boil mushrooms briefly in salted waters for 3 - 4 minutes. Drain mushrooms and transfer them to a medium sized bowl. Add garlic, salt, pepper, lemon juice, vinegar, oregano, and red onion. Toss to coat over the mushrooms generously. Marinate in the refrigerator for 5 hours or overnight. Serve at room temperature and garnish with fresh parsley.
To balance out the meatiness, good antipasti requires tangy vegetables. I was inspired to make these marinated mushrooms because one, I can't cure my own meats....yet. And two, they are incredibly easy. I put these together at night, left them in the refrigerator overnight, and enjoyed them a top my salad the next afternoon. If you buy small enough cremini mushrooms, you can enjoy them whole, like I did, or you can slice them up. This recipe is super easy so any beginner cook can tackle it. Also, all of these ingredients you definitely are likely to have on hand.
Ingredients:
1 pound buttoned mushrooms wiped clean
2 cloves garlic minced
2 teaspoons salt
2 teaspoons pepper
1/2 lemon juiced
2 tablespoons apple cider vingear
1/4 medium red onion finely chopped
2 teaspoons fresh oregano, 1 teaspoon dried
2 tablespoons freshly chopped parsley
Boil mushrooms briefly in salted waters for 3 - 4 minutes. Drain mushrooms and transfer them to a medium sized bowl. Add garlic, salt, pepper, lemon juice, vinegar, oregano, and red onion. Toss to coat over the mushrooms generously. Marinate in the refrigerator for 5 hours or overnight. Serve at room temperature and garnish with fresh parsley.
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