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Ingredients
- 1 pound button mushrooms
- 1 medium fresh lemon
- 2 garlic cloves
- 1/4 cup olive oil
- 5 sprigs fresh thyme
- 1 bay leaf
- salt and pepper to taste
- 2 tablespoons Italian parsley minced, optional
Ingredients
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Instructions
- Rinse your mushrooms with cool water in a colander to remove any dirt and debris. Cut them in half or in quarters to make them all about equal size and set them aside. Peel and mince the two cloves of garlic and set them aside. Zest and juice lemon and set it aside.
- In a large skillet, cook the mushrooms in half of the olive oil (2 tablespoons) until they are soft and have released most of their water (about 5 minutes). They will be smaller and a deep taupe color when they are done. There will still be juice in the pan, this is okay.
- Turn off the burner and add the lemon juice, lemon zest, minced garlic, thyme leaves, bay leaves, 2 tablespoons olive oil, salt and pepper. To easily remove the thyme leaves from the sprigs, simply pinch the top of the sprig and pull backwards (from top to bottom) and all of the little leaves will pop right off.
- Add the parsley (optional), stir the mixture well, and allow to come to room temperature in a bowl. This will allow the flavors to mix and the mushrooms to marinate. Enjoy!
Recipe Notes
Recipe from http://budgetbytes.blogspot.com/2010/01/marinated-mushrooms-450-recipe-113.html, retrieved Feb 2012.