Gordon Ramsay - Marinated mushrooms

Sunday lunch should be stress-free and for me the most important thing about having a selection of antipasti is to make sure it's quick and easy. These will be

marinated

mushrooms

. It is a very easy dish to make and the most important thing is to add color. first the

mushrooms

, now a nice hot pan and this is the old fashioned mushroom, something we've forgotten about because we have a bit of a flash with things like seps giroles and chantel, now a little bit of olive oil in the pan, we'll get some. color there, you can prepare the dish three or four days in advance because the longer the mushrooms marinate, the deeper the flavor from the pan.

You are about to start smoking the mushrooms. The important thing now is to remove the water from the mushrooms since we have to water the mushrooms, they begin to take color if we simply cook them in a pan that is not very hot, then they boil, we want to sauté, there is a big difference, salt, pepper, All that hissing you can hear is the water coming out of the mushrooms. Don't be afraid that it's doing its job, but look at the color, it now has a very nice color on the mushrooms and that means that already in a very plain Jane butter mushroom you have a very nice flavor now as they color.

Now I'm going to start peeling the shallots. It's really important to use shallots because onions are a little tough, they're a lot sweeter, just cut them in half and slice them lengthwise and the nice thing about adding the schlotz now. It makes the dish very rich and sweet, the shallots right in these mushrooms are delicious when hot, but are absolutely fabulous when cold. Now we are going to make a vinaigrette and the mushrooms will soak in the vinaigrette. Honestly, do that three or four days before, honestly, the day they're amazing. White wine vinegar. I'm going to put it around the outside of the pan so I don't boil the mushrooms.

Look outside. What happens now? by the time it gets to the center it has evaporated, we need the harshness of the vinegar to go away and we use that nice sweet and sour flavor to tame the fungus, it smells amazing, now look, it has a really nice shine to it, you can hear the heat. the pan I've been talking about creaks, you know, it breaks and that's very important to keep the heat in there because the moment the heat goes away you start boiling the mushrooms therefore you have no flavor and the secret Now, of course, it's just over. the vinaigrette by adding the oil, think about it, we have the flavor at the bottom of the pan from the sautéed mushrooms, the sweetness from the onions, the vinegars evaporated and now we just made a really nice fresh and fragrant vinaigrette, bring the oil back . until it boils and just look at the color of those mushrooms on the plate.

Now one last thing, while those mushrooms are marinating and cooling and soaking in that vinaigrette, I'm going to put in some kind of really nice fresh tarragon, but we don't cut it up, all we do is just stick the tarragon into the mushrooms. This is a very delicate and delicate herb and begins to discolor when you cook it. The good thing about tarragon is that it has a very pleasant, but slightly vinegary flavor. of anise there is also almost like a kind of styrene or a little bit of fennel flavor and it just brings out the whole flavor of the mushroom now that the tarragon is working this magic is starting to perfume the vinaigrette now they are delicious but let them cool like that for 24 hours It's amazing, it's a complete and stress-free dish, the perfect way to start a Sunday lunch, the perfect antipasti and everything you need now, some really delicious rustic bread and that's it!