I finished reading EMILY WILDE’S ENCYCLOPEDIA OF FAERIES a couple months ago, and guys. GUYS. It’s sooo good! If you’re a fan of JONATHAN STRANGE & MR. NORRELL, you’ll love this book. It’s my favorite read this year, and I think it’s made dark academia/historical fantasy my new favorite genre combo. Once I finished it, I knew I had to make a menu for it.

Wendell Bambleby is definitely my favorite character. He’s a comfort-loving, clutter-hating dandy who finds himself increasingly dragged into acts of heroism, much to his chagrin. He reminds me so much of Howl from HOWL’S MOVING CASTLE, and the curmudgeonly Professor Emily Wilde is 100% the Sophie to Bambleby’s Howl. I love them both so much! So today we’re starting our menu off with Bambleby’s Marinated Mushrooms.

In EMILY WILDE, the villagers give Bambleby a giant basket of mushrooms when they aren’t sure how to thank him for his help. He isn’t thrilled by the gift, but I doubt he’d let good food go to waste. Instead, I think our ease-loving Bambleby would find the simplest way to prepare them, and nothing’s easier than tossing some mushrooms in some seasoned olive oil!

For today’s post, I drew from recipes from three different sources (No Spoon Necessary, Cooking LSL, and Dish ‘n the Kitchen), cobbling them together to create something new. I loved the flavor of the finished mushrooms—herby and garlicky with a meaty texture—but I’ll admit I didn’t care for them cold. I think they would be perfect warmed up just a little, especially as a side for steak!

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Bambleby’s Marinated Mushrooms

“We were interrupted by a knock at the door. It was one of Aud’s sons with a delivery of dried wildflowers, polished shells, and a colorful array of mushrooms that must have taken days of labour to retrieve. Bambleby accepted it perfunctorily and closed the door in the young man’s face.
‘What on earth am I supposed to do with this?” he muttered, setting the basket down on the table with a clink. ‘Open an apothecary?’
‘They don’t know what you want,’ I said, smothering laughter.”

— Emily Wilde’s Encyclopedia of Faeries

 

INGREDIENTS:

• 3 Tbsp olive oil, plus extra for cooking
• 8 oz baby bella mushrooms, cleaned and de-stemmed
• 2 cloves garlic, minced
• 1 Tbsp white wine vinegar
• 1 Tbsp red wine vinegar
• 1 tsp honey
• 1 tsp snipped fresh rosemary
• 1/4 tsp thyme, fresh or dried
• 1 bay leaf
• 1/4 tsp salt
• a pinch of red pepper flakes

 

Makes 8 oz marinated mushrooms

 

INSTRUCTIONS:

1. Add a splash of olive oil to a medium saute pan and cook the mushrooms cap-side down on medium-low heat for 5 minutes or until beginning to brown on the bottom. Flip and cook for 3 minutes or until the mushrooms start to release water. While you wait for the mushrooms to cook, whisk together remaining ingredients in a small bowl.
2. Transfer mushrooms to a medium bowl or large mason jar. Pour the olive oil mix over the top and allow to reach room temperature. Cover and refrigerate for at least one hour or overnight.
3. Serve to Emily Wilde and her reluctantly heroic friend, Bambleby.
   

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Check out my mushroom recipe inspired by
The Lord of the Rings!