One of the many great side benefits of being vegan is that you never need to worry about inadvertently chomping down on a random bone fragment. There’s no risk of a poorly prepared fish fillet sending you to the dentist and all wings are boneless by default. Gone is the mysterious crunch that makes you question every life choice that led you to this particular meal.
Bone-Headed Ideas
Naturally, I’m just the kind of crazy to add extra bones back in. Marinated mushroom skulls are admittedly more cute than creepy, with wide-set eyes and toothy grins, charmingly cartoonish in an undead kind of way. They have a certain cheerful morbidity to them, which feels about right for Halloween.
Out Of My Skull
It turns out, white button mushrooms are just the right shape and size to transform into tiny skulls. A few strategic cuts create the eyes and nose, while a few lines through the stem do a surprisingly convincing job of suggesting little rows of rotten teeth. From there, all it takes is a leisurely bath in a punchy marinade for them to haunt your waking dreams. Umami, tangy, garlicky, and herbaceous enough to wake the dead, they really are scary good.
Proper Resting Places
Marinated mushrooms are infinitely useful for any event. Bury them in a graveyard of salad greens or sink them into a pit of hummus, ideally blended with blood-red beets, for maximum effect. They’d also be right at home on an antipasto platter, scattered over crostini, or passed around on toothpicks as a grim appetizer. Don’t forget about gnarled noodles splattered with red sauce, too.
It takes just a little extra effort to give the classic marinated mushroom a more festive face, but I promise, you’ll reap the rewards.
Marinated Mushroom Skulls
Give your Halloween table a little more personality with marinated mushroom skulls! Button mushrooms get a few strategic cuts to create wide eyes and toothy grins, all the better for soaking up a bright and punchy marinade. They're cute, savory, and surprisingly easy to make, perfect for salads, antipasto platters, crostini, or eating straight off the toothpick.
Ingredients
- 1/2 Pound White Button Mushrooms
- 3 Tablespoons Olive Oil
- 3 Tablespoons Apple Cider vinegar
- 1 Clove Garlic, Finely Minced
- 2 Tablespoons Finely Minced Red Onion
- 2 Tablespoons Parsley, Finely Minced
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
Instructions
- With a sharp knife, start by cutting the mushrooms in half. Very carefully carve out two eyes and two slits for the nose. Slice the stems into thin lines but make sure they stay intact at the base.
- Place the carved mushrooms in a small saucepan and add water to cover. Bring them to a simmer and cook for 5 - 8 minutes, until tender. Drain well.
- Meanwhile, combine the olive oil, vinegar, garlic, red onion, parsley, Italian seasoning, salt, and pepper in a medium bowl. Add the mushrooms while they're still warm and very gently stir to coat.
- Cover or transfer to an airtight container and let marinate in the refrigerator for at least 2 hours and up to 5 days. Enjoy chilled or at room temperature.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 120Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 279mgCarbohydrates: 5gFiber: 2gSugar: 2gProtein: 2g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.
