Part of my vegan feast included marinated mushrooms. I tend to buy these when we are overseas and decided to try to make them myself at home. You need to make them a few days ahead of serving to allow the mushrooms to fully take on the flavours.
The morning of the 28th was the first day I had a lie in since our evening out on the 14th. It marked the end of our whirlwind of entertaining. We had 4 lots of meals at our house in 5 days. I had spent 6 days preparing, cleaning and sorting out the table. And by the Friday morning I felt quite exhausted. Our first meal was a vegan feast and I will be sharing lots of the recipes here with you. The last meal was with first time visitors. Garth, the husband, and I know each other from work. He is one of my customers and we have a fair bit in common. He met his wife, Nathalie, ten years ago and he has spoken to me often about her. So eventually we set a date and they came to us for supper.
Today’s inspiration ♥ Recipe For Marinated Mushrooms ♥ can be found on Lavender and Lime Click To Tweet
Nathalie is a serious foodie and has taken Garth on a journey of learning to love food. He now appreciates a good meal, and a good bottle of wine. I knew Nathalie would be bringing with a special bottle of wine from the estate she works for, so I wanted to plan a meal around that. And of course a dinner that would leave a lasting impression. I went with some firm favourites on the blog. Sous vide crayfish tails with a pea velouté to start. Then octopus spaghetti for the main course. I made the pasta myself as I prefer the texture of it with the octopus. This was followed by crème brûlée, but not made using my usual method. This one was done in the sous vide. We had an amazing evening and chatted well into the night. It is fantastic to make new friends.
Click on the links for conversions and notes.
- 115 g mushrooms thickly sliced
- 1 sprig rosemary leaves picked
- Zest and juice of 1 lemon
- 15 mls sliced cherry peppers
- 5 mls Sichuan peppercorns
- 240 mls olive oil
- Place the mushrooms, rosemary, lemon zest, cherry peppers and peppercorns into a mixing bowl
- Stir to combine the add the lemon juice
- Place into a sterlized glass jar and top with the oil
- Seal, turn the jar a couple of times to combine the ingredients and leave to marinate for at least a couple of days before serving