It’s Monday, time for another I Can Make It Better entry. This time – Marinated Mushrooms. Great as an appetizer, as part of an antipasto platter, or as a side with a deli sandwich. The mushrooms taste best after they’ve marinated for a day. I’ve bought marinated mushrooms at the olive bar in my local “gourmet” supermarket at $8.99/lb – and when I get them home, I typically have had to add more dressing to them because they’re bland. This recipe is super easy, flavorful, and at times, you can find mushrooms on sale for $3 or $4/lb.
Note: sorry for the “about” measurements. I never measure anything when I make this, just do it by eye and by taste. But if you think it tastes bland, just add more of whatever is lacking.
1 lb whole white or button mushrooms, small to medium in size
about 2 tbsp extra virgin olive oil
about 3 tbsp red wine vinegar (or more to taste)
3-4 cloves of garlic, finely minced or small chopped – depending on how you like your garlic
2 tbsp freshly minced parsley
ground black pepper
1 tsp red pepper flakes (use less or more if you like)
Clean mushrooms by brushing off any dirt with a papertowel. You can cut some of the larger mushrooms in half but the smaller ones can remain whole. Bring salted water (be generous with the salt) to boil in a medium to large size pot. Add the mushrooms and simmer for about 5 minutes or until mushrooms are tender. Drain the mushrooms.
In the same pot you used to simmer the mushrooms, heat the extra virgin olive oil, vinegar, garlic, red pepper flakes, and fresh ground black pepper over medim high heat. Stir and heat for 2 – 3 minutes, turn off the heat, and add the mushrooms and parsley. Stir to combine and season with sea salt if needed. Also, you can adjust by adding more vinegar, more red pepper, etc as you like.
Place in a bowl or in a plastic container, cover, and refrigerate for several hours or overnight. Before serving, bring them to room temperature and give them a quick toss. Done and done. Hope you give it a try – and if you do, let me know what you think. ~CookieMama