We had a sudden urge to make marinated mushrooms, but we don’t know why. Do you?! ;)
Ok, the reality is, we made these marinated mushrooms a while ago, but the back story isn’t all that important. Unless, of course, to you, marinating these babies, packing them up and sending them off with one very technologically advanced friend being the very reason why you get to experience and endless feed of gorgeousliciousness is, yknow, important.
We based these marinated mushrooms on a recipe we found…online (ya think?!). Following Tyler Florence’s recipe meticulously to the letter isn’t as important as maintaining the general ratio of oil, acid, and flavor (usually garlic paired with some fresh herb). We used a lemon-infused olive oil, lemon juice as the acid, and fresh thyme, though we were tempted to leave all herbs out and go with straight garlic.
We would enter this recipe into the Giveaway for the $300 gift certificate to Sur La Table — Lord knows we could use a mushroom brush. Or something — but apparently it’s “a little bit tacky” to enter your own contest. Besides, even if we rigged the drawing, we would end up not winning. That’s how bright we are, but hey, you already know we have the attention span of a hand mixer and the IQ of pizza dough.
Anyway… (see what we mean?!)
Garlic Herb Marinated Mushrooms
general ratios, mostly based on a recipe by Tyler Florence
½ cup extra-virgin olive oil
2 pounds mushrooms, cleaned and quartered
¼ cup vinegar, citrus juice, or other acid
3-5 garlic cloves, sliced
1 small bunch fresh herbs
salt and freshly ground black pepper
** specifically, we used: lemon-infused olive oil, good ol’ button mushrooms, juice from one whole lemon and a bunch of fresh thyme, though we we re tempted to go with straight garlic.
Add ¼ cup olive oil to a large skillet over medium heat. Add the mushrooms and saute until cooked through, about 3 minutes.
Remove from the heat and stir in the vinegar/citrus juice, garlic and fresh herbs. Pour remaining ¼ cup olive oil, season the mixture with salt and pepper, pour into a bowl and allow to cool.
Serve at room temperature, but store in refrigerator. I don’t know how long they will keep; I eat them all pretty much within 24 hours. Ok, let’s be real. I eat them all before they even cool.