Marinated mushrooms are a breeze to make and taste much better than store bought. You can spice the marinade with a pinch of hot red pepper flakes and some balsamic vinegar, and sent it with just about any herbs growing in the garden. The mushrooms are ready to eat when they have soaked up enough marinade to flavor them fully. An hour is sufficient, but overnight is best. This recipe comes from Viana La Place’s cookbook Panini, Bruschetta, Crostini: Sandwiches, Italian Style. These marinated mushrooms can be used as an appetizer or side dish, and sliced marinated mushrooms can be tucked into panini sandwiches.
1 pound button mushrooms, all about the same size, if possible
6 tablespoons extra-virgin olive oil
juice of 1 lemon, about 1/4 cup
1/3 cup water
2 large garlic cloves, peeled and cut into thick slices
4 fresh thyme sprigs
2 fresh sage leaves
1 bay leaf
small pinch hot red pepper flakes, about 1/8 teaspoon
a few black peppercorns
1 teaspoon salt
2 tablespoons balsamic vinegar, optional
Wipe the mushrooms clean with damp paper towels. Trim stems if necessary. Cut any very large mushrooms in half.
Heat 3 tablespoons olive oil in a large sauté pan. Add mushrooms and sauté over lower heat until just tender. Transfer to a bowl.
Place the remaining olive oil, lemon, water, garlic, herbs, hot red pepper flakes, black peppercorns, and salt in sauté pan. Simmer for 5 minutes. Pour over the mushrooms in the bowl. Stir in the optional balsamic vinegar. Let mushrooms cool in marinade. Cover and refrigerate overnight. Bring to room temperature before serving. To serve, lift out of marinade with a slotted spoon.
Makes 2 cups marinated mushrooms.