Marinated Mushrooms

Name: Marinated Mushrooms
Yield: Serves 16 (Makes about 4 cups)
Ingredients: 1/2 cup, extra-virgin olive oil, divided; 2 pounds small, white mushrooms, trimmed; 1 1/4 teaspoon, table salt, divided; 1 , large shallot, sliced thin; 3 , garlic cloves, crushed and peeled; 1 teaspoon, dried oregano; 1/4 teaspoon, red pepper flakes; 1/4 teaspoon, black pepper; 3/4 cup, red wine vinegar; 1/2 cup, water; 1 tablespoon, Dijon mustard; 2 tablespoons, minced fresh parsley

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By Diane Unger

Appears in Cook's Country October/November 2014

Side Dishes

Vegetables

Simply dropping raw mushrooms into a marinade won’t do. We show you the trick to the best marinated mushrooms you’ve ever tasted.

SERVES16 (Makes about 4 cups)

TIME45 minute, plus 30 minutes cooling and 1 hour chilling

WHY THIS RECIPE WORKS

For the most flavorful mushrooms possible, we cook the mushrooms covered until they release their moisture and then uncovered until the skillet is dry and the mushrooms are lightly browned. We create an in-the-pan vinaigrette using shallot,...

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