Description
This marinated mushrooms recipe makes the ideal appetizer! Each bite is bright and zingy from the flavorful marinade.
Ingredients
Scale
- 1 pound cremini (aka baby bella) mushrooms (or substitute button mushrooms)
- 1 shallot, minced
- 3 garlic cloves, minced
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon finely chopped fresh thyme
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 tablespoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon kosher salt
Instructions
- Half or quarter any very large mushrooms. Bring a large pot of water to a boil.
- Meanwhile, chop the shallot, garlic, parsley and fresh thyme. Place in a medium bowl and mix with the olive oil, red wine vinegar, Dijon mustard, onion powder, red pepper flakes, sugar and salt.
- Once the water is boiling, add the mushrooms, and boil for 3 minutes. Drain the mushrooms in a colander and rinse them under cool water until they are warm to the touch, rinsing out any dirt that has clung to the mushrooms.
- Place the warm mushrooms in the marinade. Transfer to a sealable container and refrigerate for at least 30 minutes, but preferably 2 to 3 hours if time (the flavor is very vinegary at first but rounds out as it chills). Stores up to 1 week; bring to room temperature before serving (the olive oil solidifies when refrigerated).
- Category: Appetizer
- Method: Marinated
- Cuisine: Italian-inspired
- Diet: Vegetarian
