Marinated Alba Clamshell™ Mushrooms "Calamari Style"

by Bob Engel

Maybe it was the Alba Clamshell’s pearly white color, or perhaps the slight shellfish character to its flavor that inspired this recipe. Whatever the genesis, the result is a delicious summer appetizer. Serve chilled on lettuce leaf.

1 quart lightly salted boiling water
3 Tablespoons extra virgin olive oil
8 ounces white honshimeji mushrooms, such as Alba Clamshell™
2 cloves garlic, minced
1/4 cup red bell pepper, finely diced
1/4 cup red onion, finely diced
1 Tablespoon each lemon and orange juice
1 teaspoon each fresh thyme and fresh oregano, minced
2 teaspoons Italian parsley, chopped
A pinch of cayenne pepper
salt and pepper to taste

Separate mushrooms into individual stems and blanch in salted water for three minutes. Drain, shake off excess water and set aside. Heat the olive oil in a broad skillet on medium, sauté the garlic, mushrooms and red bell pepper for three or four minutes. While still warm add the citrus juices, herbs and red onion. Season to taste with salt and pepper. Chill and adjust seasoning again before serving. (Cold dishes typically need a little more salt than warm ones.) May be prepared up to two days ahead.

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