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 that it's quick and easy these are going to be marinaded mushrooms it's a very easy dish to do and the most important thing is putting color on the mushrooms first now nice hot pan and this is the good old fashioned button mushroom something that we've forgotten about because we got a little bit flash with things like seps giroles and chantel now some olive oil in the pan we'll get some colour on there you can do the dish three or four days in advance because the longer the mushrooms marinade the deeper the flavor pan just about to start smoking mushrooms in the important thing now is to take the water out the mushrooms since we've got the water out the mushroom they start the color if we sort of just cook them in a pan that's not very hot then they boil we want to saute there's a big difference salt pepper all that hissing you can hear is the water coming out of the mushrooms don't be scared of that it's doing its job but look at the color it's got a really nice color over the mushrooms now and that means already on a very plain jane butter mushroom you've got a really nice flavor now whilst they're coloring away i'm going to start peeling the shallots it's really important to use shallots because onions a little bit too harsh they're sort of a lot sweeter just cut in half and sliced lengthways and the nice thing about adding the schlotz to it now it makes the dish really nice and sweet shallots straight in these mushrooms are delicious when they're hot but they're absolutely fabulous when they're cold we're going to make a vinaigrette now and so the mushrooms are going to steep in the vinaigrette you do that three or four days beforehand honestly on the day they're mind blowing white wine vinegar i'm going to put it in around the outside of the pan so as not to boil the mushroom look right around the outside now what happens then by the time it goes into the center it's evaporated we need the harshness of the vinegar to disappear and use that nice sort of sweet and sour to sort of tame the mushroom smells amazing now look it's got a really nice gloss you can hear the heat in the pan i've talked about crackle you know cracking away and that's really important to keep the heat in there because the minute the heat's gone you start boiling the mushrooms therefore you've got no flavor and the secret now of course is just to finish the vinaigrette by adding the oil think about it we've got the flavor at the bottom of the pan from the sauteed mushrooms the sweetness of the onions the vinegars evaporated and now we've just made a really nice fresh fragrant vinaigrette bring the oil back up to the boil and just look at the color of those mushrooms out into the dish now one last thing as those mushrooms are marinating and cooling down and steeping in that vinaigrette i'm gonna put in a really nice sort of fresh tarragon but we don't chop it all we do is just pick the tarragon into the mushrooms this is a very delicate dainty herb and it starts to discolor when you're cooking it the nice thing about the tarragon it's got a really nice vinegary flavor but a little bit of aniseed there as well it's almost like the sort of styrene or little flavor of fennel in there and it just lifts the whole flavor of the mushroom now the tarragon's working this magic is starting to perfume the vinaigrette they're delicious now but leave them to cool down for 24 hours it's amazing that is a complete stress-free dish perfect way of starting a sunday lunch the perfect antipasti and all you need now some really nice rustic bread and bang you're away

Channel: macopoloo

Views: 2,976,918

Keywords: Gordon, Ramsay, nightmare, hell's, chicken, recepies

Id: PJ87wJJrFlo

Length: 3min 56sec (236 seconds)

Published: Sun Oct 18 2009