Setas Aliňadas

Marinated Mushrooms

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Oyster mushrooms have quite a dry texture, so when you sear them in a pan they colour pleasingly without releasing any juices. This caramelisation transforms the flavour of what is a fairly ordinary mushroom into something special. The mushrooms are then dressed – aliňadas – with the olive oil, vinegar, garlic, onions and herbs.


  • 500 g oyster mushrooms or a mix of oyster and wild mushrooms, if available, cleaned and any thick stalks trimmed
  • 4 tablespoons ex


Place the mushrooms in a bowl and toss with salt, pepper and half of the olive oil. Heat a wide frying pan over a high heat. When the pan is extremely hot, add half the mushrooms in a single layer, gill side down, and press down with a spatula or spoon. When they are browned on one side and just cooked, transfer to a bowl and repeat with the remaining mushrooms, remembering not to overcrowd the