Garlic-Poached Mushrooms with Fresh Basil


These mushrooms make a great side dish, the basil giving them a jolt of fresh flavor. Great with cheese and crusty bread—or make ahead for an appetizer tray.

Serves 4. Prep time: 15 minutes active; 60 minutes total.



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

½ teaspoon minced garlic

Pinch of white pepper

Pinch of salt

½ 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.


Ingredient checklist:


Small white mushrooms Garlic

Lemon Basil


Balsamic vinegar Tamari (optional)

Olive oil


Bay leaf Sea salt

White pepper

Serving suggestion:

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.

Nutritional information per serving:

125 calories 10 g. fat

0 mg. cholesterol 50 mg. sodium

6 g. carbohydrate 2 g. fiber

4 g. protein

The nutritional values and information provided are approximations.