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Author Notes: I have been making this simple recipe for marinated mushrooms for probably twenty years now, inspired long ago by a recipe from Mollie Katzen's Moosewood Cookbook. Fresh herbs are key here and are not limited to what I have listed -- I've made versions with parsley, tarragon, and sage as well. I always make a lot more than I think I'm going to need because I can never help myself from munching on them while I prep other things. The mushrooms round out an antipasti platter or picnic basket beautifully and make a nice addition to a chopped salad. —vvvanessa
Food52 Review: These mushrooms were super simple to make and I had most of the ingredients in my herb garden just waiting to used. The only tricky part was waiting for the juices to be released (is that all of the juices? could there be more?), but my advice is to be patient. I thought the mushrooms tasted delicious as I was eating them right out the pan, then later I thought they tasted delicious eating them on a baguette with goat cheese, and now I can't wait to find them delicious tonight over the top of creamy polenta for dinner. The very subtle in flavor these mushrooms went a long way. —LooptieLoo
Makes about 3 cups
- 2 pounds small button mushrooms, either white or brown
- 1/4 cup extra virgin olive oil
- 2 large garlic cloves, peeled and crushed
- 1 large sprig fresh rosemary
- 8 to 10 sprigs fresh thyme
- 2 to 4 sprigs fresh oregano
- 2 lemons, juiced (about 3 tablespoons)
- Kosher salt
- Freshly ground black pepper
- Trim the stems off the mushrooms and place the mushrooms in a large colander. Rinse them gently and shake off the excess water.
- Put a large, non-reactive saucepan over medium heat. Add in the mushrooms and let them cook gently, shaking the pan occasionally, until they give off their liquid, about 5 to 8 minutes. If they begin to stick to the pan, loosen them and turn down the heat a bit.
- Add in the olive oil, garlic, and herbs and continue to cook until the mushroom liquid begins to evaporate a bit. Add in the lemon juice and season with a teaspoon of salt and a generous grind of black pepper. The mushrooms should look wet, darkened, and a bit shrunken.
- Remove from heat and allow to cool. Adjust salt and pepper if necessary. Store in an airtight container. These are best left overnight, but I can never wait that long.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Picnic Recipe
- This recipe was entered in the contest for Your Best Portable Side
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Picnic Dish
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
The freedom to snack.