Marinated Mushrooms

Normally I don't care too much for button mushrooms; which might explain why every dish I make that has mushrooms in it typically uses oyster mushrooms (they're my favorite). The thing is I don't like the slimy texture the button mushrooms take on when they're cooked. I love them raw and often stuff my face with them.

But when you really want mushrooms and all you have are button mushrooms here's how to make it work: by turning the heat on the stove up to high and flash cooking these guys, you get all the yummy cooked mushroom flavor with none of the slime.

Give em a shot. You know they're beautiful.




1/4 c extra-virgin olive oil
1 lb button mushrooms, quartered
juice of 1 lemon
2 garlic cloves, sliced
1/2 c chopped fresh herbs (basil + rosemary +thyme)
salt and pepper to taste

  1. Cook the mushrooms in about 2 tbsp of the olive oil for about 3 minutes on your stove top. 
  2. Remove from the heat and stir in the rest of the ingredients, leaving the rest of the olive oil for last to drizzle over top the shrooms.
  3. Let the mushrooms cool and marinate while you prepare the rest of your meal. Serve at room temperature on a bed of mixed greens.




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