Marinated Mushrooms Recipe
This marinated mushrooms recipe with garlic and herbs is ready in just 20 minutes, plus marinating time. A favorite of mine for more than 20 years, it is originally from Claudia Roden’s cookbook, Book of Middle Eastern Food, which was first published in 1968, and still a resource on my shelf. I think this recipe lends itself to experimenting with dried herbs. In this particular version I suggest dried thyme or oregano, but basil or a premixed Italian seasoning would be delicious too.
These mushrooms are a terrific addition to a rice bowl, as an appetizer, or as a snack.
- 3 cloves garlic
- 1 bunch Italian parsley
- ½ cup extra virgin olive oil
- 3 Tablespoons water
- ½ teaspoon fine sea salt
- black pepper, freshly ground, 4-5 grinds
- 3 Tablespoons lemon juice, freshly squeezed, or to taste
- 1 teaspoon dried thyme or oregano
- 1 pound small button or cremini mushrooms*
Smash peeled garlic cloves with the back of the knife. Roughly chop 1 cup of parsley leaves.
Pour the olive oil and water into a large deep frying pan, so that the mushrooms will fit in mostly one layer. Stir in the remaining ingredients, except for mushrooms, and bring to a boil.
Add the mushrooms and simmer gently for 10 minutes, or until tender, stirring occasionally. Pour into a serving dish and allow to cool.
Taste and adjust the seasoning before serving. These mushrooms are always better the next day. Serve them cold.
*Mushrooms can be cut in half if they are a little large.
Recipe can be easily halved.