These marinated mushrooms are chock full of amazingly rich and full flavor. They are perfect as an appetizer or side dish, and so easy to make!
Today, I have the perfect appetizer for you. If you’re into flavor, then you will definitely want to make these tasty marinated mushrooms. For real. They smell so amazing, I couldn’t resist popping one or two in my mouth as they were chilling in the fridge. Mushrooms are like little sponges. They soak up all of that yummy flavor from the shallot, oil, bell pepper and herbs. The longer they sit, the better they are.
This recipe comes courtesy of Cooks Illustrated again. I will be featuring more recipes in the days to come. I have found their recipes to be a reliable resource.
These marinated mushrooms are so easy to make, there really isn’t much to say about the preparation of this dish. You simply saute the mushrooms in your skillet for about 10 minutes, allow to cool for about 20 minutes and then stir in the garlic, bell pepper and shallot. This is where the mushrooms get most of their flavor. The magic then happens in your fridge. Hopefully you can resist sampling a mushroom or two, but I won’t tell anyone if you can’t. If you are planning on taking these to a party, I would recommend making two batches, so that you have plenty for sampling purposes. You need to try them before you serve them, right? 😉
Check out this video and learn how easy these are to make!
- 1/4 cup extra virgin olive oil
- 1/8 tsp red pepper flakes
- salt and pepper
- 1 lb cremini or white mushrooms trimmed (remove stems), left whole if small, halved if medium, quartered if large
- 3 tbsp lemon juice
- 1 clove garlic minced
- 1 large shallot minced
- 1/4 small red bell pepper chopped fine
- 1 tsp fresh thyme or parsley or basil minced (can use 1/2 tsp dried)
- Heat 3 tbsp oil, pepper flakes, and 1/2 tsp salt in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and 2 tbsp lemon juice. Cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer n large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
- When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
- Allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tbsp olive oil, 1 tbsp lemon juice, and thyme and season with salt and pepper to taste before serving.