Herby Marinated Mushrooms

Name: Herby Marinated Mushrooms
Ingredients: 2 pounds small button mushrooms, either white or brown; 1/4 cup extra virgin olive oil; 2 large garlic cloves, peeled and crushed; 1 large sprig fresh rosemary; 8 to 10 sprigs fresh thyme; 2 to 4 sprigs fresh oregano; 2 lemons, juiced (about 3 tablespoons); Kosher salt; Freshly ground black pepper

9 ingredients

4 steps

Ingredients

2 pounds small button mushrooms, either white or brown
1/4 cup extra virgin olive oil
2 large garlic cloves, peeled and crushed
1 large sprig fresh rosemary
8 to 10 sprigs fresh thyme
2 to 4 sprigs fresh oregano
2 lemons, juiced (about 3 tablespoons)
Kosher salt
Freshly ground black pepper

Directions

1

Trim the stems off the mushrooms and place the mushrooms in a large colander. Rinse them gently and shake off the excess water.
2

Put a large, non-reactive saucepan over medium heat. Add in the mushrooms and let them cook gently, shaking the pan occasionally, until they give off their liquid, about 5 to 8 minutes. If they begin to stick to the pan, loosen them and turn down the heat a bit.
3

Add in the olive oil, garlic, and herbs and continue to cook until the mushroom liquid begins to evaporate a bit. Add in the lemon juice and season with a teaspoon of salt and a generous grind of black pepper. The mushrooms should look wet, darkened, and a bit shrunken.
4

Remove from heat and allow to cool. Adjust salt and pepper if necessary. Store in an airtight container. These are best left overnight, but I can never wait that long.