Champignon-Nut Butter Marinade

Name: Champignon-Nut Butter Marinade
Prep time: 5 min
Total time: 5 min
Yield: about 2¼ cups (550 ml)
Cuisine: French Classic
Ingredients: 250 g Mushroom; 6 Tbsp (87 ml) Rapeseed Oil; about 2 Tbsp (28 ml) Honey; 1 Tbsp white balsamic vinegar (15 ml) White Balsamic; 1 Tbsp (15 ml) Soy Sauce; juice of 1 lemon (30 ml) Lemon Juice; 1½ cups (350 ml) Water; 1 sprig rosemary Rosemary; about ½ cup (137 ml) Brown Butter; about ¼ tsp (2 g) Salt

Independent adaptation of a publicly published Heinz Reitbauer recipe. Not affiliated with, sponsored by, or endorsed by Heinz Reitbauer.

MARINADE · TOMATO SALAD OR MUSHROOMS

In the published recipe, this is the marinade for warm tomato salad.

Reitbauer's mushroom-nut butter marinade.

On the jar

CHAMPIGNONNU

Method: shake
Yield: about 2¼ cups
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Rapeseed Oil 87 mlHoney 28 mlWhite Balsamic 15 mlSoy Sauce 15 mlLemon Juice 30 mlWater 350 ml

Ingredients

Mushroom250 g
Rapeseed Oil6 Tbsp (87 ml)
Honeyabout 2 Tbsp (28 ml)
White Balsamic1 Tbsp white balsamic vinegar (15 ml)
Soy Sauce1 Tbsp (15 ml)
Lemon Juicejuice of 1 lemon (30 ml)
Water1½ cups (350 ml)
Rosemary1 sprig rosemary
Brown Butterabout ½ cup (137 ml)
Saltabout ¼ tsp (2 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

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Companion jar

Champignon-Nut Butter Marinade wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 8 stars · 1 national award

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Vinegar-Marinade★ STARRED KITCHENOn the jar: VINEGAR-MARI
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Heinz Reitbauer works in Austrian / vegetable-forward at Steirereck; credentials include Michelin 2* (Steirereck).

Originally published as Champignon–Nussbutter Marinade.

Adapted from a Heinz Reitbauer recipe (Heinz Reitbauer / Kleine Zeitung (lauwarmer Paradeiser salat)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Heinz Reitbauer / Kleine Zeitung (lauwarmer Paradeiser salat) (published as “Champignon–Nussbutter Marinade”). Full citation lives in Provenance.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar