Description
These marinated mushrooms are a delicious and versatile dish, perfect for appetizers, sides, or toppings. Infused with garlic, herbs, and a tangy marinade, they can be enjoyed warm or at room temperature, making them ideal for any occasion.
Ingredients
Scale
- 1 pound fresh mushrooms (button or cremini)
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 bay leaf
Instructions
- Start by cleaning the mushrooms. Use a damp paper towel or a soft brush to gently wipe off any dirt. Avoid rinsing them under water, as mushrooms can absorb moisture and become soggy.
- Once cleaned, trim the stems of the mushrooms if they are tough or woody. For button mushrooms, you can leave them whole, while for larger cremini mushrooms, you may want to slice them in half or quarters for better marination.
- In a medium-sized mixing bowl, combine the olive oil and red wine vinegar. Whisk them together until they are well blended.
- Add the minced garlic to the bowl. Garlic adds a robust flavor to the marinade, so ensure it is finely minced to distribute evenly.
- Next, add the fresh thyme leaves and chopped parsley. If using dried thyme, add it at this stage as well. Stir the mixture to combine all the herbs and flavors.
- Season the marinade with salt, black pepper, and crushed red pepper flakes if you prefer a bit of heat. The salt will help to draw out moisture from the mushrooms, enhancing their flavor.
- Finally, add the bay leaf to the marinade. This will infuse a subtle depth of flavor as the mushrooms marinate.
- Place the cleaned mushrooms into a large resealable plastic bag or a glass container with a lid. Ensure that the container is large enough to allow the mushrooms to be coated evenly with the marinade.
- Pour the marinade over the mushrooms, ensuring they are fully submerged. If using a bag, seal it tightly and gently shake to distribute the marinade. If using a container, cover it with the lid and gently toss the mushrooms to coat.
- Let the mushrooms marinate in the refrigerator for at least 2 hours. For best results, allow them to marinate overnight. This will enhance the flavors and allow the mushrooms to absorb the marinade fully.
- After marinating, remove the mushrooms from the refrigerator. If you prefer to serve them cold, you can skip this step. However, cooking them will enhance their flavor and texture.
- Heat a large skillet over medium heat. Add a splash of olive oil to the pan to prevent sticking.
- Once the oil is hot, add the marinated mushrooms to the skillet, including the marinade. Spread them out in a single layer to ensure even cooking.
- Sauté the mushrooms for about 5-7 minutes, stirring occasionally. You want them to become tender and slightly caramelized. The marinade will reduce and create a flavorful sauce.
- Check for doneness; the mushrooms should be tender but not mushy. If you prefer a more intense flavor, you can cook them for an additional 2-3 minutes.
- Once cooked, remove the mushrooms from the heat and let them cool slightly. They can be served warm or at room temperature.
- Transfer the mushrooms to a serving dish, drizzling any remaining marinade over the top for added flavor.
- Garnish with additional fresh parsley or thyme if desired. This adds a pop of color and freshness to the dish.
- Marinated mushrooms can be served as an appetizer, side dish, or even as a topping for bruschetta or salads. They pair well with grilled meats, pasta dishes, or as part of a charcuterie board.
Notes
- For a more intense flavor, consider marinating the mushrooms overnight.
- Adjust the amount of crushed red pepper flakes based on your heat preference.
- These marinated mushrooms can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes