Marinated Button Mushrooms with Herbs
Serves 6
10 mins prep
8 mins cook
20 mins total
Bite-size marinated mushrooms are easy to pop right into your mouth and can be enjoyed in so many ways. Seasoned with a simple mixture of garlicky olive oil, herbs, lemon, and red wine vinegar, they keep for days in the refrigerator. Serve these tangy mushrooms as a side dish, or set them out in bowls as part of an antipasto or tapas spread to snack on with wine.
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Trim the bottom stems from the mushrooms and remove any damaged spots (these scraps can be saved to make soup or stock). Halve or quarter any mushrooms that are larger than 1½-inches in diameter, keeping smaller ones whole. Put all the mushrooms in a large mixing bowl.
Add ¼ cup olive oil, the herbs, red pepper, salt and black pepper to the mushrooms. Toss them gently in the bowl until they're evenly coated with the seasonings. At this point, the mushrooms can sit at room temperature up to one hour before the next step.
Place a medium (10-inch) skillet or saute pan over medium heat until the pan is hot. Add the remaining ¼ cup olive oil to the pan. Dump the seasoned mushrooms into the pan. Cook 5-8 minutes, stirring them frequently. The goal is not to brown or saute the mushrooms, but to allow them to soften slightly in the oil. They should be tender but not mushy, with a slightly firm bite.
Remove the pan from the heat. Add the vinegar and lemon juice to the mushrooms and stir. Transfer the mushrooms and all the pan juices to a serving bowl or platter. Enjoy the mushrooms warm or at room temperature.
