Marinated Mushrooms

Marinated mushrooms are a natural for the antipasto platter. This technique uses the mushroom’s own juices for the marinade, so that the mushrooms are infused with mushroomy-lemony-garlicky flavor. Take it easy with the garlic, though, because it’s all too easy to make a batch overwhelmed with the flavor, as I discovered when I made them for h’ors d’oeuvres this weekend. These would also make a nice garnish or salad ingredient. The mushrooms will keep for a few days in the refrigerator. (Adapted from a recipe published in Cook’s Illustrated magazine.)

Marinated Mushrooms

Serves: Many people
Time to make: 15 minutes to cook; at least 6 hours to marinate

  • 1 lb. cremini mushrooms, cleaned and halved or quartered
  • 4 tbsp. olive oil
  • hot red pepper flakes to taste
  • 2 tbsp. lemon juice plus more to taste
  • 1 clove garlic, thinly sliced (or to taste)
  • salt and pepper to taste

Heat 3 tablespoons of the oil with red pepper flakes to taste over medium. Add the mushrooms and lemon juice. Simmer, stirring frequently, until the mushrooms release their juices and are browned, about 10 minutes. Remove from the heat and let cool. Mix in a bowl with the garlic. Season, cover and let marinate for 6-24 hours. Before serving, bring to room temperature; taste and add the additional tablespoon of olive oil and additional lemon juice as needed.

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    2 thoughts on “Marinated Mushrooms

    1. Marty 11 December 2006 at 4:04 pm

      Don’t forget they’re good with cheese! The key is to not eat the garlic too like I did. These are great though

    2. shannonoz 11 December 2006 at 6:29 pm

      I would recommend a nutty Parmesan or Gruyere alongside these mushrooms. Also a taleggio would be nice. If you cut the garlic into thin enough slivers and don’t use too much (I used one clove, but it was a very big clove), I don’t think the garlic will be as overwhelming.

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