Marinated Mushrooms
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I made these a couple of weeks ago and my family members that eat mushrooms loved these including hubby.
Prep Time 20 mins
Resting Time 2 hrs
Total Time 2 hours hrs
Serves 4
Recipe by An Italian in my kitchen
Provided you don’t eat them all right away (they are that good!), you can store them refrigerated in an airtight container for 5 days. The flavor will continue to develop making them so addictive! Do not freeze marinated mushrooms
Prep Time 20 mins
Resting Time 2 hrs
Total Time 2 hours hrs
Serves 4
Recipe by An Italian in my kitchen
Ingredients
- 400g whole mushrooms (3-3½ cups chopped)
- 1½ teaspoons salt
- 4-5 tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- ¼-⅓ cup fresh chopped Continental parsley ( not the curly one)
Instructions
- In a medium bowl combine the chopped mushrooms and salt. Cover the bowl lightly with a tea towel and let sit for 1-1½ hours. Then drain and squeeze out as much liquid as possible from the mushrooms.
- If you prefer a milder mushroom taste, then in the medium bowl combine the chopped mushrooms and 2-3 tablespoons of lemon juice (no salt), let sit for an hour, then add 1 teaspoon of salt, mix and let sit for another 30- 45 minutes. Then drain and squeeze out as much liquid as possible from the mushrooms.
- Place the mushrooms in a clean bowl and toss with the olive oil, 1-1½ tablespoons of lemon juice* and the fresh chopped Italian parsley. Let sit 20-30 minutes for flavours to blend. Serve with bruschetta or crusty bread.
Notes
Store-bought mushrooms including white button mushrooms are what I use most often. You can also use portobello mushrooms or even shitake if you would like.Provided you don’t eat them all right away (they are that good!), you can store them refrigerated in an airtight container for 5 days. The flavor will continue to develop making them so addictive! Do not freeze marinated mushrooms
