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. The book was originally published in 1968, and yet still an incredible resource! 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.
- 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.