Mushrooms marinated with truffle

In the dark days of January the earthy appeal of mushrooms is undeniable. Mushrooms provide form, color and texture in the kitchen, supplying much-needed inspiration in the months of scant sunlight. When combined with aromatic herbs, mushrooms yield the most interesting compositions of the season.

The following recipe takes just a few minutes to prepare. However, the ingredients simply must marinate a day to achieve the perfect match between sautéed mushroom juices, truffle olive oil, fresh parsley and pine-like rosemary.


  • Three finds of fresh cultivated mushrooms such as:
    • 100 grams shiitake
    • 100 grams nameco
    • 100 grams horse mushrooms or button chestnut mushrooms
  • one clove of garlic
  • the leaves of one sprig of rosemary
  • a small bunch of flat leaf parsley
  • 40 grams coarse whole grain Dijon mustard
  • 20 ml freshly squeezed lemon juice
  • 40 ml truffle infused extra virgin olive oil . or a piece of freshly grated truffel !
  • 40 ml  extra virgin olive oil

Clean the mushrooms with a damp cloth or mushroom brush. Slice the horse mushrooms and shiitake in half. Separate the nameco mushrooms at the root and brush off any debris. Wash the flat leaf parsley and shake it dry. Pick the leaves of the parsley, putting the stems aside for another use. Peel a small clove of garlic, cutting it in half. Scoop out the pale green core of the clove, and cut each garlic half into slivers. Squeeze the juice of a half a lemon. Pick the rosemary leaves and chop them to a fine dust.

Heat a spoon of olive oil in a sauté pan with a sprinkling of freshly chopped rosemary. Sauté sliced mushrooms one sort at a time over medium-high heat until the mushrooms are nicely browned. Tip the mushrooms from the pan into a bowl. Add olive oil to the pan if needed. Once all the mushrooms have been sautéed,  add the slivered garlic and fresh grassy parsley leaves.

Mix the whole grain Dijon mustard, salt and truffle-infused olive oil in a bowl. Add the lemon juice and whisk the ingredients into a smooth dressing. Toss the dressing through the sautéed mushrooms, adding sea salt Once cooled to room temperature, spoon the ingredients into a glass jar, pressing the contents down with a spoon. This will release the juices from the mushrooms, which will subsequently mix with the dressing ingredients. Close the glass jar tightly and put it in the refrigerator for at least twelve hours. Bring the mushrooms to room temperature the following day and serve on toasted rye bread.

♦  Suggested combinations
Serve the marinated mushrooms on top of a freshly baked pizza “bianca” or stir it through fresh pasta.

♦  Notes
If the mushrooms mentioned in this recipe are not readily available, choose a mixture of mushrooms that complement each other. Choose mushrooms from the local market that are fresh, smooth and vibrant.  Whether cultivated or wild, mushrooms are best bought at a local supplier. I acquire my mushrooms  at the Friday farmer’s market in Haarlem, the Netherlands.

The Latin name for horse mushrooms is agaricus arvenus. This mushroom is sometimes called a field mushroom. It is cultivated in winter and early spring in the Netherlands. The horse mushroom is light in color. When sautéed or grilled it has a anise-like flavor.The Latin name for the nameco mushroom is pholiota nameco. The nameco is cultivated. It has a bright orange color with a pale long stem and round button top. The nameco has a silky texture. When sautéed the nameco has a wood-like flavor.

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