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Prep time
35 minutes
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Cook time
5 minutes
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makes
2 cups
Author Notes
Marinated mushrooms are one of my favorite staples on a cheese plate or antipasto platter. This recipe is simple, zesty, and beautiful. Serve alongside a fresh mozzarella, soft ripened goat cheese, feta, Camembert, or enjoy them on their own!
—Marissa Mullen
Ingredients
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2 cups
assorted mushrooms, like shiitake, baby bella, and maitake
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1/4 cup
extra-virgin olive oil
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2 tablespoons
white wine vinegar
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2 tablespoons
red wine vinegar
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2
large garlic cloves, minced
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1/4 cup
diced shallot
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1 teaspoon
chopped fresh parsley leaves
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1 teaspoon
chopped fresh thyme leaves (plus a few sprigs for garnish)
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3/4 teaspoon
Italian seasoning
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Kosher salt and freshly ground black pepper
Directions
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Wash, destem, and slice the mushrooms.
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Combine the olive oil, vinegars, garlic, shallot, parsley, thyme, and Italian seasoning and whisk until combined. Add salt and pepper to taste and set aside.
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Bring salted water to a boil in a saucepan, reduce to a simmer, and add the mushrooms. Cook for 3 to 4 minutes, until soft.
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Drain the mushrooms and transfer to a bowl while still hot, then add the marinade and mix to combine. Add additional salt and pepper to taste, if needed.
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Refrigerate for at least 20 minutes and serve cold. For maximum flavor, refrigerate overnight so the mushrooms fully marinate and soak up all the flavors. Garnish with extra thyme.
Marissa Mullen is a Brooklyn-based food stylist, recipe developer, photographer and cheese lover. She is the founder of That Cheese Plate and creator of the Cheese By Numbers method. She is also the author of the best-selling cookbook, That Cheese Plate Will Change Your Life, a step-by-step styling guide for crafting beautiful and delicious cheese plates as a form of creative expression. Featured on The Today Show, The Rachael Ray Show, Business Insider, Vox among others, Marissa is dedicated to bringing people together through creativity, food and entertainment.
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