I know not everyone likes marinated mushrooms. For those of you who do, this is a super easy and “way cool” marinated mushroom recipe just for you. I’ve been making this recipe for years. I can’t even tell you where it originated. It’s a family favorite and is commonly requested by my entire mushroom loving family and friends. Therefore, this is one to pin or add to your recipe box. Now let’s begin.
- 2 Pounds thickly sliced mushroom
- ¾ Cup Extra Virgin Olive Oil
- 3 Cloves Garlic, peeled and thinly sliced
- Juice of 2 lemons (4 to 5 tbsp. lemon juice)
- 2 tbsp. White Wine Vinegar
- 2 Bay Leaves
- 1 Sprig of Fresh Parsley
- 1 Sprig of Fresh Thyme or ½ t dried
- 6 Peppercorns
- Garnish: A sprig or two of thyme or parsley leaves
Heat the olive oil in a large cast-iron pan. Add all remaining ingredients (minus the garnish) and combine . Simmer the mixture on low heat for 2-3 minutes. Remove from the heat, cover and let the mushrooms cool in the marinade liquid. Pour the marinated mushrooms in a container and store in the refrigerator. When you’re ready to serve the marinated mushrooms, bring them to room temperature, place in a decorative bowl and add the garnish.
Notes: These marinated mushrooms will keep in the refrigerator for up to two weeks as long and the mushrooms stay covered in the marinade. Fresh herbs and lemon juice are always best. You can substitute dried herbs or bottle juice in a pinch. If you do, increase the herbs by half and adjust the lemon juice to taste.
As you can see there is nothing to this recipe, it’s easy. The taste is divine, and it also makes for a great gift from your kitchen. Pour the marinated mushrooms into small decorative canning jars; add a ribbon and you’re good to go. With Mother’s Day approaching, this would delight your mushroom loving Mom.
Time to eat…
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