Pickle These Beautiful Wonderland-Inspired Oyster Mushrooms

As seen on FeedFeed!

I’ve seen pickled mushrooms in Italian deli cases and was always off-put but their slimy nature. Inspired by Epicurious’ #CookItWithColor challenge on Instagram, I scoured the internet for ways to transform the magical looking mushrooms I picked up every week from the Madura Farms table at the McCarran Farmer’s Market.

I love the idea of roasting the mushrooms before brining them, they have more of an edge and developed flavor. The addition of white wine vinegar and paprika add a much-needed zest to an otherwise run-of-the-mill appetizer.

What you'll need
1 pound of oyster mushrooms 1/2 lemon, zest reserved 1/4 cup of white wine vinegar 1 small chili pepper 1 shallot, sliced into rings 1 garlic clove, grated 1 tablespoon of hot paprika	1 tablespoon of brown sugar 1/3 bunch of chives 2 tsp of salt 2 tablespoons of olive oil 1/2 teaspoon of whole peppercorns 1 bay leaf 1 medium swing top jar

Cut the foot off the oyster mushrooms and separate them. Make sure to brush off any dirt with a paper towel or food-safe brush. Lightly toss the mushrooms them in a pan with 1 tablespoon of olive oil, 1 teaspoon of the salt and a couple grinds of fresh pepper. Broil them on low for 5 minutes or until they shrink. The idea is to wring them out of moisture so they will absorb the brine.

Meanwhile, prepare the jar by steaming it in a water bath for one minute. In a small pot, simmer the vinegar, sugar, garlic and remaining salt until the sugar dissolves. Pierce the chili pepper and add it to the jar with the mushrooms, lemon, zest, shallot, paprika, peppercorn and bay leaf.

To finish, twist the chives into a rope and coil them into the jar. Fill the remaining space with ice and let the jar cool at room temperature until the ice melts. Store it in the fridge for two weeks. 

I recently served these mushrooms as an amuse bouche on a dollop of whipped robiola cheese. Try them on your next antipasto plate, in a salad, sandwich or on pizza.

Love mushrooms? Check out these other posts.

• An important guide to lion’s mane mushroom

• Super savory mushroom rubbed Delmonico steak

• Shiitake tartines with arugula salad

• Daring exercises with a giant king oyster mushroom

• Zero waste mushroom powder

Modern Mezze Menu: Smashing Pumpkins (literally)

Shot by Riley Ziesig

I was shopping at the Greene Grape one afternoon and their display of Fall pumpkins were gorgeous. I've only known pumpkin at the extremes, as a thing you put on your porch or magically appearing in a pie. The in-between part of actually cooking pumpkin eluded me, what, with canned pumpkin available where I grew up? Never really had the opportunity to get my hands on one outside of Halloween!

The most genius (and most simple) idea of cooking this pumpkin came from the Greene Grape signage. A small note next to the pumpkins said, "Smash it on the ground and roast it!"

Yes, you can totally do that. And I'm going to make this joke.

Take any baking pumpkin and wash it. You don't want to get any dirt on the outside to get on the inside. Put it in a paper bag, roll up the excess end and wrap that in a plastic shopping bag. Tie it closed. Ascend to the top of the stairs of your house or if you're in an apartment like me, the top rung of a step-ladder. Laugh a little at the situation, it's part of the recipe.

Make sure the floor is clear. Warn all roommates, housemates, toddlers, and pets that you will be lobbing a pumpkin with some might and force at the ground below. Confirm that you will be throwing the pumpkin stem side up, I don't want you all complaining to me about scuffing your wood floor after this. Don't just drop the pumpkin, throw it. I had to do this twice because I am a small human with little strength.

Open up the bag and check that you actually broke the pumpkin into manageable pieces as big as your hand. It will be impossible (and scary) if they broke into exactly the same size -- pics if that happens! -- but make sure the collective pieces will fit in a pan in your oven.

I love how the pumpkin looks broken up like this and not sliced in unnatural uniform pieces. The divots are ideal for holding dips for your fancy crudités platter!

Preheat the oven to 350 degrees F. Scoop out the seeds and save them for roasting if you wish. Use a spoon to remove the pulp or use your hands if you don't mind the barbarism. Place the pumpkin in an oven-safe roasting pan in and drizzle with olive oil, season with salt and pepper. Do not let any pieces overlap, single layer please! Roast for 45 minutes or until the pumpkin is fork tender. 

While you wait, prepare a sauce, pesto or dip. I like this pistachio tapenade from Smitten Kitchen.

Once the pumpkin is roasted, let it cool so it's easier to handle and you don't mess up the cute cup shapes. Spoon in your favorite dip and enjoy as a vegetarian main or impressive shared side dish!

Did you smash a pumpkin? I wanna see. Tweet me @Randwiches or tag me on Instagram.