Marinated Mushrooms

Ingredients

1/4 cup extra-virgin olive oil
1/8 teaspoon red pepper flakes
Salt and pepper
1 pound cremini or white mushrooms, trimmed, left whole if small, halved if medium, quartered if large
3 tablespoons lemon juice
1 garlic clove, sliced very thin
1 large shallot, minced
1/4 small red bell pepper, chopped fine
1 teaspoon minced fresh thyme or 1 tablespoon chopped fresh parsley or basil

Instructions

Heat 3 tablespoons oil, pepper flakes, and 1⁄2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tablespoons lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and season with salt and pepper to taste before serving.

Marinated Mushrooms

Ingredients

Instructions

Tags

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