Marinated Button Mushrooms with Herbs
Bite-size marinated mushrooms are easy to pop right into your mouth and can be enjoyed in so many ways. Seasoned with a simple mixture of garlicky olive oil, herbs, lemon, and red wine vinegar, they keep for days in the refrigerator. Serve these tangy mushrooms as a side dish, or set them out in bowls as part of an antipasto or tapas spread to snack on with wine.
Equipment
Ingredients
- 1½ pounds (680 g) white button mushrooms
- ½ cup (120 ml) extra virgin olive oil
- 1 tablespoon chopped fresh rosemary or thyme or a 50/50 mixture
- 2 teaspoons grated or pressed garlic about 2-3 cloves
- ¼ teaspoon crushed red pepper
- 1 teaspoon Diamond kosher salt ½ teaspoon Morton's kosher salt or regular table salt
- Freshly ground black pepper
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
Instructions
- Trim the bottom stems from the mushrooms and remove any damaged spots (these scraps can be saved to make soup or stock). Halve or quarter any mushrooms that are larger than 1½-inches in diameter, keeping smaller ones whole. Put all the mushrooms in a large mixing bowl.
- Add ¼ cup olive oil, the herbs, red pepper, salt and black pepper to the mushrooms. Toss them gently in the bowl until they're evenly coated with the seasonings. At this point, the mushrooms can sit at room temperature up to one hour before the next step.
- Place a medium (10-inch) skillet or saute pan over medium heat until the pan is hot. Add the remaining ¼ cup olive oil to the pan. Dump the seasoned mushrooms into the pan. Cook 5-8 minutes, stirring them frequently. The goal is not to brown or saute the mushrooms, but to allow them to soften slightly in the oil. They should be tender but not mushy, with a slightly firm bite.
- Remove the pan from the heat. Add the vinegar and lemon juice to the mushrooms and stir. Transfer the mushrooms and all the pan juices to a serving bowl or platter. Enjoy the mushrooms warm or at room temperature.
Notes
- Store marinated mushrooms refrigerated up to one week. Warm them gently in a pan, 15-30 seconds in a microwave, or allow them to come to room temperature for an hour or so before serving.
- Red wine vinegar has a good level of acidity without tasting too sharp. Balsamic vinegar has a much sweeter profile, but you can experiment with it if you prefer it. Start by using a half-and-half mixture and taste as you go.
- If you don't have access to fresh herbs, you can substitute dried thyme, oregano, or an Italian herb blend. Always sniff your dried herbs to be sure they smell aromatic, not like dusty leaves.
- White cultivated button mushrooms are my first choice for marinating. They have a dense, snappy texture that won't become mushy. Small brown cremini mushrooms can also be used.
Nutrition
Calories: 187kcalCarbohydrates: 4gProtein: 4gFat: 18gSodium: 395mgFiber: 1gSugar: 2g
