Marinated Mushroomscooks Country Food
MARINATED MUSHROOMS
Steps:
- Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
MARINATED MUSHROOMS(COOK'S COUNTRY)
Try to find small mushrooms, about 1 1/4 inches in diameter, for this recipe. If your mushrooms are larger, halve or quarter them before cooking. You can substitute minced fresh chives or tarragon for the parsley. **Cook time includes 1 hour chill time.
Provided by Coppercloud
Categories Vegetable
Time 1h33m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, 5 to 7 minutes.
- Add shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid reduces by half, about 5 minutes.
- Whisk mustard, remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely. Stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste before serving. (Mushrooms can be refrigerated for up to 5 days.).
Nutrition Facts : Calories 154.2, Fat 14, SaturatedFat 1.9, Sodium 30.6, Carbohydrate 4.8, Fiber 1.3, Sugar 2.3, Protein 3.8
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