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Garlic Poached Mushrooms with Fresh Basil

Garlic Poached Mushrooms with Fresh Basil

Create an antipasto platter starring these poached mushrooms, along with semi-hard cheeses like smoked Gouda or dill Havarti, and slices or cubes of hard salami. The mushrooms can be made a day in advance and stored in the refrigerator. For best flavor, let them stand at room temperature for 20 minutes before serving. Servings 4. Total time 60 minutes, 15 minutes active.


1 pound small white button mushrooms
1 quart water
2 cloves garlic, peeled and smashed
1 bay leaf
1 tablespoon lemon juice

3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
1 tablespoon fresh basil, chopped
1/2 teaspoon minced garlic
Pinch of white pepper
Pinch of salt
1/2 teaspoon tamari (optional)


  • Wash mushrooms, remove stems, and set aside. In a deep saucepan, combine the water, bay leaf, lemon and 2 smashed cloves of garlic and bring to a boil. Add mushrooms, 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.
  • In a stainless steel bowl, whisk together balsamic vinegar, olive oil, basil, garlic, pepper and tamari (optional). Add the cooled mushrooms and toss to coat.
  • Let stand 15-30 minutes for flavor to develop, tossing occasionally.

125 calories, 10 g. fat, 0 mg. cholesterol, 50 mg. sodium, 6 g. carbohydrate, 2 g. fiber, 4 g. protein

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