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Garlic-Poached Mushrooms With Fresh Basil



  • 3 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
  • 1 tbsp fresh basil, chopped
  • ½ tsp minced garlic
  • pinch of white pepper
  • pinch of salt
  • ½ tsp tamari (optional)


  • 1 lb small white button mushrooms
  • 1 qt water
  • 2 cloves garlic, peeled and smashed
  • 1 bay leaf
  • 1 tbsp lemon juice


  1. Wash mushrooms, remove stems, and set the caps aside (reserving stems for another use). In a deep saucepan, combine the water, bay leaf, lemon and 2 smashed cloves of garlic and bring to a boil. Add mushroom caps, bring to a rolling simmer and poach until the mushrooms are tender, approximately 3-5 minutes. Remove the mushrooms from the pot, drain well and cool in refrigerator for 30 minutes.

  2. In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, pepper and tamari (optional). Add the cooled mushrooms and toss to coat. Let stand 15-30 minutes for flavor to develop, tossing occasionally.

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