Marinated Mushrooms

Name: Marinated Mushrooms
Yield: About 3 1/2 Cups
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, extra-virgin olive oil, plus 1 tablespoon for finishing; 1/8 teaspoon, red pepper flakes; , Table salt; 1 pound, cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large; 2 tablespoons, juice from 1 lemon, plus 1 tablespoon for finishing; 1 medium clove, garlic, sliced very thin; 1 , large shallot, chopped fine (about 1/4 cup); 1/4 , small red bell pepper, chopped fine (about 1/4 cup); 1 teaspoon, minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note); , Ground black pepper

4 comments

Appears in Cook's Illustrated November/December 2004

Do marinated mushrooms have to be slimy, watery, and, well, pretty much inedible?

SERVESAbout 3 1/2 Cups

TIME30 minutes, plus 20 minutes cooling, 6 hours chilling, and 1 hour standing

WHY THIS RECIPE WORKS

A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushr...

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