Best Marinated Mushrooms

Name: Best Marinated Mushrooms
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 3 1/2 cups
Ingredients: 4 tablespoons extra virgin olive oil; 1/8 teaspoon red pepper flakes; 1/2 teaspoon salt; 1 lb cremini mushrooms or 1 lb white button mushrooms; 3 tablespoons lemon juice; 1 medium garlic clove, sliced very thin; 1 large shallot, chopped fine (1/4 cup); 1/4 small red bell pepper, chopped fine (1/4 cup); 1 tablespoon chopped fresh parsley or 1 tablespoon basil

Submitted by Pi-E8216

"Easy & the best tasting Marinated Mushrooms I have ever had! Found this recipe in Cook's Illustrated. Leave whole if mushrooms are small, halved if medium, quartered if large. Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three. Enjoy!!"

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Ready In:: 6hrs 20mins
Ingredients:: 9
Yields:: 3 1/2 cups

ingredients

4 tablespoons extra virgin olive oil
¹⁄₈ teaspoon red pepper flakes
¹⁄₂ teaspoon salt
1 lb cremini mushrooms or 1 lb white button mushrooms
3 tablespoons lemon juice
1 medium garlic clove, sliced very thin
1 large shallot, chopped fine (1/4 cup)
¹⁄₄ small red bell pepper, chopped fine (1/4 cup)
1 1 tablespoon chopped fresh parsley or 1 tablespoon basil

directions

Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
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.
Before serving, allow mushrooms to stand at room temperature about 1 hour.
Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.

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RECIPE SUBMITTED BY

Pi-E8216

My parents are from Russia and I was born in Norway. I grew up in Queens, NY. I have lived in Guam, MA, and VA; and in all the places I have lived, I never found pizza, bagels, and bread like they make it in NY. As a New Yorker, you took it for granted, even bad pizzerias in NY were better than what I have tried elsewhere. So, for the past 20 years I have tried to develop my own dough, I have come close. I have worked in Washington, DC, for 14 years in the Federal govt. My husband and I moved to Oregon in 2005. Just left our jobs and the East coast forever! Have no regrets! We love our new state/home. Enjoy camping, hiking, kayaking, and beachcombing. I love to read, mostly science fiction/fantasy novels, and craft projects. Over the years, cooking has developed into a passion for me, my husband is very happy about this obsession, his only gripe is I don't repeat a lot of his favorites because I'm always trying out something new, oh well. So many recipes so little time to explore them all. My cookbook collection is huge, can't help it, I admit it--its an addiction. Then the internet comes along with sites like this one and so many others, what is a person to do? Try them all of course! Since we moved to Oregon, we haven't hooked up our cable TV and don't miss it. In fact, we gained more time--we're in control!

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