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Marinated Mushrooms

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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

Instructions
 

  • 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.