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.
Ingredients
- 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
