Mushrooms marinated with citrus, herbs, olive oil make a delicious appetizer or side. The flavors in these marinated mushrooms are what you would expect to taste when enjoying ceviche, only without the seafood. The flavor improves with time and this can be made up to a few days ahead, if desired, it would last up to a week. It is so good Im sure it won’t last that long in your refrigerator.
Directions and ingredients
Marinate grass fed flank steak with equal parts red wine and olive oil for two to four hours.
Season generously with kosher salt and fresh cracked pepper.
1 cup each shitake, cremini and oyster mushrooms. Clean with dry cloth, trim stems and cut lengthwise paper thin.
1 shallot, fine diced
5 cloves of garlic, sliced paper thin
Juice of one lime, one lemon and half of an orange (add finely chopped citrus zests’ for a little kick)
1/2 cup quality olive oil
1 inch piece ginger, peeled and finely grated
2 tablespoons tamari
1 tablespoon each chiffonade of cilantro, basil and chives
Optional- fine dice seeded jalapeno, sambal or sriacha sauce to taste
Salt and pepper to taste
Mix the following ingredients:
1 cup quality olive oil
1 cup sherry or red wine vinegar
1/3 cup hearty red wine
1 tablespoon fine diced shallot or red onion
1 tablespoon sliced garlic
2 tablespoons each chiffonade of italian parsley and marjoram or oregano
1 tablespoon chiffonade of tarragon
Salt and fresh cracked pepper to taste
Optional- pinch of red chile flakes and/or several drops of worcestershire
Grill steak to desired temperature. Let rest five to ten minutes.
Place mushrooms on plate
Top with sliced steak
Spoon/sauce chimichurri over steak
Suggested- top with arugula salad lightly dressed with olive oil and lemon juice