Friday, May 12, 2017
I have been making these marinated mushrooms for such a long time. Make the mushrooms at least 2 days before you want to serve them. I serve them in a little bowl on an antipasti platter with cocktail picks next to them. Adjust the red pepper flakes according to your taste. If you can find small or button mushrooms, leave them whole.
1 lb cremini or white mushrooms, trimmed, wiped clean, and cut in half
1 T extra-light olive oil or avocado oil
¼ cup extra-virgin olive oil
¼ cup white wine vinegar or champagne vinegar
1 large shallot, minced
2 cloves garlic, minced
¼ to ½ t red pepper flakes
½ t chopped fresh oregano leaves
1 t fresh thyme leaves
2 T minced fresh Italian parsley
Sea salt and freshly ground black pepper
2 bay leaves
In a large skillet add the tablespoon of oil and over medium-high heat, cook the mushrooms until lightly golden, about 10 minutes.
Turn off heat and let mushrooms cool slightly.
Meanwhile, in a large bowl, whisk together the extra-virgin olive oil, vinegar, shallot, garlic, red pepper flakes, oregano, thyme, and parsley.
Season to taste with salt and pepper.
Add the mushrooms and bay leaves and gently stir to combine.
Transfer to an airtight container and refrigerate for at least 2 days.
Serve at room temperature.