It's been a week or so of some deep, serious contemplation and hard decisions. Things that I've been through in the past year finally coming together and coming to a close. You have those days where you can't think about anything so silly as food…yet you can't even fathom going to eat somewhere? It's been that way for me. I needed to make something but I couldn't be bothered to really cook. A bag full of fresh mushrooms from Tennessee and a handful of ingredients got this together in less than 5 minutes.
This recipe (originally a Tyler Florence) recipe.is for times just like that – it's a no-brainer. Easy, flavorful and delicious. It's also extremely versatile. I like the fact that the mushrooms are quickly cooked and can be served immediately at room temperature rather than having to wait for them to percolate in the fridge.
These marinated mushrooms can be eaten on some bibb lettuce, spooned over toasted bread with a smear of goat cheese, or tossed in pasta (hot or cold).
Marinated Mushrooms – makes about 3 cups – recipe originally found here
- Add 1/4 cup olive oil to a large skillet over medium heat. Add the
mushrooms and cook them for about 3 minutes. Remove from the heat and
stir in the lemon zest and juice, red wine vinegar, garlic, thyme, and bay leaves. Pour
over the remaining olive oil and season the mixture with salt and
pepper. Pour into a bowl and allow to cool. Serve at room temperature.