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Mushroom Caponata

Clusters of pale yellow oyster mushrooms (likely Pleurotus citrinopileatus, golden oyster mushrooms) growing in layered shelves from the bark of a tree trunk, with textured bark and a softly blurred forest background.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Courses:
Difficulty: Intermediate
Description

A savory twist on the classic Sicilian dish, Mushroom Caponata combines the deep umami of sautéed mushrooms with the sweet-sour balance of traditional ingredients, including eggplant, tomatoes, olives, and capers. Mushrooms—whether you choose oyster, cremini, portobello, or a wild mix-absorb the bold flavors of the dish while adding a rich, meaty texture that complements the tangy, slightly sweet sauce.

This recipe is perfect for cooks seeking a vibrant, plant-forward option that works as a side, appetizer, or topping for crostini. It's a great way to experiment with Mediterranean flavors while showcasing mushrooms creatively and unexpectedly.

Ingredients
  • 6 cups mushrooms (chopped in 3/8” dice)
  • 1 onion (diced small)
  • 5 cloves garlic (diced)
  • 3 cups tomatoes (diced)
  • 1/2 cup balsamic vinegar
  • 1 tablespoon honey
  • 1/4 cup mint (chopped)
  • 1/2 cup capers (drained)
  • salt and pepper (to taste)
  • 1/4 cup olive oil
Instructions
  1. 1
    Saute mushrooms in 1 tablespoon oil until browned but not dried adding olive oil as needed
  2. 2
    Add onion and oil if needed and cook soft.
  3. 3
    Add garlic, then salt and tomatoes and cook down.
  4. 4
    When sauce is thick, add balsamic to deglaze and add the honey.
  5. 5
    Remove from heat.
  6. 6
    Stir in capers and remaining olive oil, then the mint.
  7. 7
    Adjust with salt and pepper.
Note

Use as a condiment or add a bit more olive oil for on pasta.

Read it online: https://minnesotamycologicalsociety.org/recipe/mushroom-caponata/