Oh, mushrooms—those little earthy gems that somehow manage to be both humble and extraordinary at the same time. I stumbled upon this easy garlic herb marinated mushrooms recipe while trying to impress my in-laws (mission accomplished, by the way). It’s like a flavor-packed party in your mouth—think of a forest floor after a fresh rain, but, you know, delicious.
Steps
- Begin by preparing all your ingredients. Mince shallots and garlic, finely chop parsley and thyme, and set them aside in a mixing bowl. Bring a medium saucepan of water to a boil, as you’ll need it ready for the mushrooms.
- Once the water is boiling, generously season it with salt. Add the mushrooms, reduce the heat to maintain a gentle simmer, and cook for 5 minutes. After cooking, drain the mushrooms thoroughly.
- While the mushrooms are simmering, focus on making the marinade. In the mixing bowl with the prepared ingredients, add red pepper flakes, red wine vinegar, lemon zest, and lemon juice. Drizzle in extra-virgin olive oil while whisking to combine everything well.
- Taste the marinade and adjust the salt according to your preference. Add the drained, warm mushrooms to the marinade and gently toss to ensure they are evenly coated. Cover the bowl and let the mushrooms marinate for at least 15 minutes at room temperature or store them in the refrigerator for up to 7 days.
- Serve the marinated mushrooms cold or at room temperature as desired. They can be enjoyed as part of an antipasto platter, a standalone appetizer, or as a side dish complementing various meals.
Ingredients
- 1 pound baby bella mushrooms (also known as cremini mushrooms)
- Kosher salt (to taste)
- 3 tablespoons minced shallots (from approximately 2 large shallots)
- 1 large garlic clove, minced
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon chopped thyme leaves
- 1/2 teaspoon red pepper flakes (or Aleppo pepper for a milder heat)
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
FAQ
- Can I use other types of mushrooms for this recipe?
- Yes, you can substitute baby bella mushrooms with white button mushrooms or any similarly sized variety. If using larger mushrooms, boil them until tender and slice before marinating.
- How long do the marinated mushrooms last?
- Marinated mushrooms can be stored in the refrigerator for up to one week. It’s best to keep them in a tightly sealed container and shake it occasionally to ensure even coating.
- What’s the best way to serve marinated mushrooms?
- These mushrooms are versatile and can be served as part of an antipasto platter, with crusty bread as an appetizer, or as a side dish. They also pair well with breakfast dishes like omelets or savory oatmeal bowls.
- How can I adjust the spice level in the recipe?
- The recipe calls for red pepper flakes, but you can leave them out for a milder flavor or use Aleppo pepper for a less intense heat.
- Do I need to marinate the mushrooms in advance?
- For the best flavor, it is recommended to marinate the mushrooms the night before serving. However, even a 15-minute marinade at room temperature can enhance their taste significantly.
Tips
- For the best flavor, prepare the marinated mushrooms a day before serving. Allow them to sit in the refrigerator overnight to fully absorb the marinade, and occasionally toss them to ensure even flavor distribution.
- To maximize flavor absorption, toss the mushrooms in the marinade while they are still warm. This allows them to soak up the marinade more effectively.
- Store the marinated mushrooms in a tightly sealed jar in the fridge for up to a week. Shake the jar occasionally to keep the mushrooms evenly coated in the marinade. If the oil solidifies, let it sit at room temperature for a few minutes to liquefy.
- If you prefer a milder spice, substitute red pepper flakes with Aleppo pepper, or omit them altogether for a non-spicy version.
Equipment
- Medium Saucepan – for boiling the mushrooms.
- Mixing Bowl – for preparing the marinade and mixing it with the mushrooms.
- Whisk – for combining the marinade ingredients.
- Zester – for zesting the lemon.
- Airtight Jar or Container – for storing the marinated mushrooms in the refrigerator.
