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Marinated Mushroom Salad

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DePairet
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Marinated Mushroom Salad - 2006/03/04 18:42 Marinated Mushroom Salad

225g (8oz) chestnut mushrooms, sliced
2 cloves garlic, crushed
3 tbsp chopped fresh parsley freshly ground black pepper
1 tsp Marmite
200ml (7floz) extra virgin olive oil

Mix the mushrooms with the garlic, parsley and pepper. In a small bowl, stir the marmite into the olive oil until it starts to blend, then pour over the mushrooms, stirring lightly.

Chill the salad for about 2 hours, stirring from time to time

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DePairet
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re:Marinated Mushroom Salad - 2006/03/05 03:00 This is a huge amount of potato salad but I guess you can halve the ingredients to make it more managable.

The Ultimate Potato Salad Recipe
From 'Feasts from the Place Below' by Bill Sewell

This is a sauce that is poured over recently boiled potatoes. This will cover about two kilos worth of potatoes.
140g (5oz) garlic (2 medium sized bulbs)
60g (2oz) ground almonds
1 tsp salt
90ml (3floz) water
1tbsp white wine vinegar
300ml sunflower oil
Pre-heat the oven to 230C (45F/gas mark 8).
Break the garlic bulbs into cloves but do not peel and spread them out onto a baking sheet. Bake for 10-15 minutes until soft when pressed and smelling toasty. Allow to cool and then peel.

Toast the ground almonds, either in the oven, spreading them out on a baking sheet and turning over after about 5 minutes when the ones on the surface are coloured or in a dry pan over a medium heat, stirring every 30 seconds or so until most are golden coloured. Allow to cool.

Put the peeled baked garlic and the toasted almond in a blender together with the salt, water and vinegar and whizz until very smooth.
While still whizzing, gradually pour in the sunflower oil. Check the seasoning and pour over recently boiled potatoes.

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DePairet
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re:Marinated Mushroom Salad - 2006/03/05 10:47 The most common way people eat Marmite is simply spread thinly on toast. Some people like this and some people don't. However, used in cooking, as these recipes demonstrate, the flavour added is absorbed into the food and people who claim to dislike Marmite will actually enjoy these recipes.

People in North America can find Marmite in specialty British shops or online at http://www.britishdelights.com/marmite.htm.

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DePairet
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re:Marinated Mushroom Salad - 2006/03/05 21:24 Marmite is especially fantastic for re-hydrating TVP chunks. I put a handful of chunks in a sauce pan, add some marmite, a splash of soy sauce and a dollop of kethcup and cover with water and simmer for about 20 minutes and then use normally. Good stuff.

Also, just adding a dash of marmite to stews and soups gives it a really rich flavour. Not to mention the B12...

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MissFigglio
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re:Marinated Mushroom Salad - 2006/03/05 22:59 While frolicking around in alt.food.vegan, bassboat of Posted via

It's a British yeast extract, but it can also be bought in other countries. If you find some, possibly in a heath food shop, then buy the smallest jar possible (if you can't try it elsewhere first), as it's something you either love or hate. I think it's absolutely wonderful, but not all people in here would agree.

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MissFigglio
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re:Marinated Mushroom Salad - 2006/03/05 23:12 While frolicking around in alt.food.vegan, MrFalafel of
http://groups.google.com said:
I enjoy it spread very thinly on toast, and that is how I mostly eat it. I've used it when re-hydrating TVP, but am looking forwards to also trying it in some of the recipes which you've posted.

I've now gotten a bit bored with my usual cooking and get hankerings for things such as cous-cous salad (which I made a few days ago, and it was delicious, but not interesting enough to write down a recipe for), crisp bread, marinated mushrooms, and soup. The latter I can understand, with winter being very near now, but the other three are things you'd normally be in the mood for in the summer.

Good thing you post those recipes for inspiration. It's appreciated.

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