PANTRYFLEX

shake · marinade

★ STARRED KITCHENPrep 5 min

Champignon-Nut Butter Marinade

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

Ratio by volume: Rapeseed Oil 87 ml, Honey 28 ml, White Balsamic 15 ml, Soy Sauce 15 ml, Lemon Juice 30 ml, Water 350 ml, Brown Butter 137 ml
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)

Where it sits

One of 92 marinades in the catalog, with 10 ingredients against a median of 6.5.

Its fat to acid ratio is 5:1, higher than 91% of the catalog’s marinades (median 1:1), a richer mix for the category.

The acid here is white balsamic and lemon juice. In this category chefs also reach for lime juice (14 recipes), rice vinegar (10), and white wine vinegar (9).

The fat here is rapeseed oil and brown butter. In this category chefs also reach for olive oil (40 recipes) and sesame oil (11).

Method

  1. Pour liquids to the printed fill-lines, bottom to top.
  2. 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:

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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)).

More from this kitchen

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