cookmarked logo      
from Bao's cookbook

Marinated Mushrooms (Cook's Illustrated Dec 2004)




  • 3 tablespoons extra-virgin olive oil, plus
  • 1 tablespoon for finishing
  • 1/8 teaspoon red pepper flakes
  • Table salt
  • 1 pound cremini 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 garlic clove, 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
  • Ground black pepper
  • Preparation:
    1. 1.
    2. Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
    3. Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes.
    4. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
    5. When cooled, transfer mushrooms to medium bowl, leaving behind any juices.
    6. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
    7. 2.
    8. Before serving, allow mushrooms to stand at room temperature about 1 hour.
    9. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.

      copy recipe

    modified: 2012.11.12 | created: 2012.11.12

    cookmarked logo