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Jun 9, 2007 05:05 PM

best marinated mushrooms? (and pasta/potato salads...)

I haven't had marinated mushrooms in years! I want to bring some on a picnic tomorrow. For the marinade, I would like something simple, yet tried-and-true, and I can't get my mom's recipe because she's out galavanting. :)

I wouldn't mind a really easy delicious pasta salad or potato salad too. I have onions, shallots, garlic, fingerlings, red potatoes, fresh parsley and cilantro, lemons, limes, bell peppers, mayo, yogurt, scallions, sour cream..... pretty stocked, so let the ideas fly, please!

I have a few recipes that I like, but I'm in the mood for something new.

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  1. this isn't really a recipe, but for marinated mushrooms I slice mushrooms very thinly, crush loads of garlic over it dowse it in equal measures of lemon juice and olive oil and sprinkle with parsely. season to taste with salt and pepper. if you're looking for spice then add some finely sliced chilli.
    another thing i made up recently was to sautee quartered button mushrooms in a pan with olive oil, garlic & anchovies(only one or two) mashed together, served cold and topped with parsely

    1. Here's a really different but totally delicious Cilantro and Roasted Potato Salad recipe...have made it a number of times now. Not sure if you have access to the Creole mustard, though; I can find it at one grocery store here, brand is Zatarain's, but it is essential to this dish:

      1. I tried a twist on your marinade, kmh, with a little basil and oregano. The flavors are seeping into the mushrooms right now!

        I ended up making Ina's potato salad - delicious, traditional taste, very creamy (dressed with mayo/buttermilk/S and P/two mustards/celery/shallot). I'm pleased, but I'm going to keep looking (maybe a different one every week in the summer?!?!) -- I'll certainly try your recipe, Val, if I can get my hands on Creole mustard.

        With Ina's salad-- I think I'd like a little more tang -- even though she includes the two mustards, I still found myself wishing for a little more zing. It is great though (especially after letting flavors marry overnight), and I like her method of boiling the potatoes partway, then steaming the rest of the way in a colander covered with a towel. Great texture.

        On several occasions I have made Flay's grilled potato salad with watercress, blue cheese, and shallot vinaigrette and I like that quite a bit too.

        My mom adds a little bit of French dressing to her potato salad. She teased me that I'd never add a prepared dressing, but that I'm missing out on a wonderful flavor -- and color!

        9 Replies
        1. re: foxy fairy

          FF, does Ina's recipe include vinegar? It might be just the ingredient you are looking for to give it that extra zing or tang. My traditional potato salad calls for the hot or still-warm potatoes to be sprinkled with a mixture of a little bit of vegetable oil mixed with cider vinegar, and some people use just straight vinegar. I use Emeril's roasted potato salad as an alternate; since we all love cilantro here so much, it works nicely.

          1. re: Val

            Potato Salad #2 -- I like it much better than Ina's salad, actually. I did cook the potatoes per her suggestion again, boiling just partway, then steaming. I immediately dressed hot potatoes with a mixture of tarragon vinegar and extra virgin olive oil and a LOT of freshly ground black pepper. I actually wanted to add vinegar last time but I decided to be a purist and try her untainted recipe. Way tooo heavy.

            So after splashing with the vinaigrette, then I whisked together some strong grainy mustard and some sour cream, and swirled that onto the potatoes. I added a lot of celery and some diced yellow and orange bell peppers. Fresh herbs will be the perfect finishing touch, umm once I pick some up on my way to the picnic (probably in the market, not the meadow, but you never know).

            Anyway, that sticky mayo-y taste of Ina's salad is not really my preference. The bite of the vinegar-infused potatoes dressed this way is much more summery and bright-tasting to me. I really like the sweet bell peppers in there too. :)

          2. re: foxy fairy

            My mom always tossed the potatoes with an Italian style vinagrette after draining them and let them cool. They sucked up every drop. I use the same trick now with pasta for salads. It makes a big difference in the flavor.

            1. re: Scrapironchef

              I do the same "trick" with my warm potatoes, either soak overnight in Italian vinagrette or french dressing..Next morning, toss them with the onion, bell pepper, celery, sour cream, mayo, paprika, parsley, and celery salt...Then I let them sit in fridge another 6 hours or so...Big hit every time...

            2. re: foxy fairy

              basil and oregano do work well don't they? i imagine tarragon could work well too, and if you wanted to get asian some coriander (cilantro) and replace the lemon with lime.

              if you like basil perhaps you could try basil in your potato salad dressing. my mayonnaise never sets well (i don't add enough oil) but i like it that way, mix with basil, etc. and you have a pesto style potato salad. YUM! (and other people seem to like it to, as I have seen them 'recycling' the recipe)

              1. re: kmh

                Wow. Pesto potato salad! Reading this I had to utter aloud: "Wow, that's a great idea." Thanks, kmh. That will definitely be part of my Great Potato Salad Quest. :) Do you blend the basil in as you're making your own homemade mayo? Tarragon wold be good in the potato salad dressing too (and the mushrooms, as yous ay). I feel like you just opened a door to so many variations! :) I used storebought mayo with Ina's recipe, which may be why I was pleased but not thrilled. I'm always so much happier with my own mayo.

                1. re: foxy fairy

                  so a couple of things on the mayo:
                  in Australia (which is where I am), what is sold as mayo is disgusting. if i buy mayo i buy a whole egg one such as Hellmanns and S&W. (but in my quest to avoid processed food, I can't tell you when i last did that.) and would whizz in basil lemon juice, S&P in the blender.
                  we have access to some great delis in Sydney so often it's easy to pick up a pre-made mayo, and last case resort, yeah i make my own. i would blend the basil in after as if you have made more mayo than you need you may not want to be confined to basil for the rest of the week.
                  then you could start thinking about tossing into the potato salad pine nuts, and shavings of parmesan (and what about pancetta?)
                  another favourite for me in potato salad is spring (salad) onions (the long green ones)

                  1. re: kmh

                    spring onions in the usa are known as scallions.

                    I use a little white vinegar in my mushroom salad, in fact i wash the musrooms in white vinegar and then boil them in water for about 5 mins, after draining, add olive oil, a little red wine vinegar, dried hot red pepper bits, parsley, garlic and some tarragon. and s and p of course

                    1. re: smartie

                      of course they are... it is UK that they are salad onions.

                      if you marinate the mushies long enough they don't need cooking as the acidic content of either the citrus or vinegar "cooks" them, but i do like the sound of adding some red wine vinegar!

            3. For a great french style potato salad that has always gotten raves for me, take about 3 -3 &1/2lbs of small(golf ball size or smaller, or if you can't find that size, cut larger ones in 1/2 or 1/4 as may be needed to get to about that size)redskin potatoes (or baby yukon golds) and boil in water to which you add some chicken boullion powder(instead of salt) and cook until just tender. Rinse with cold water and let cool. snap and string about 1 lb. of fresh green beans and blanch in boiling water for about 3-5 minutes until they turn bright green( i usuallly just throw them in with the potatoes for the last few minutes) and chioll in cold water until cool. in a large bowl mix 1/3 c of whole seed dijon mustard, 1 tsp. coarse ground pepper, 3/4 cup of coarsly chopped flat leaf parsley, 1/2 cup of diced red bell pepper, 1 tsp kosher or sea salt, 1/8 cup balsamic vinegar and 1/2 cup sour cream or plain yogurt. Mix thoroughly and toss the potatoes and green beans then cover and refrigerate for at least 2 hours or overnight to let the flavors absorb into the potatoes.

              1. I never really follow a recipe when I make potato salad...just ad until it "tastes right." My last foray used red potatoes (my potato of choice). Once boiled and sliced I gave them a healthy dash of red wine vinegar, S&P. I followed this with mayo, a little deli mustard, sweet pickle relish, capers, and diced scallions. This makes a nice creamy blend that has equal parts sweet and tangy. Again though, I never measure so I can't really provide exact directions. I will say though that if I find that the "tangy" is lacking I'll add yellow mustard to finish.