the marinating life April 13, 2009

MarMush3 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

  • 1/2 cup extra-virgin olive oil
  • 2 pounds cremini or button mushrooms, cleaned and quartered
  • 2 lemons, zested and juiced
  • 1 tbsp. red wine vinegar
  • 3 garlic cloves, sliced
  • 1 small bunch fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper

- 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.

Comments

tastymealsathome Apr 13, 2009 06:04 pm

NICE! Yummy yummy mushrooms

Ellie Apr 14, 2009 09:04 am

Looks delicious.

Winnie Apr 17, 2009 01:04 am

thank you for that recipe (thank you for all of them, actually, especially the soup series!)
I played with the recipe and added some deeper flavors to it. Your suggestion of serving it over toast and goat cheese is indeed a winning combo!

Brad Powers Apr 17, 2009 03:04 am

Nice article, can’t wait to use it for my family reunion this week. You should post it on Wacanai.com ( http://www.wacanai.com/intro ). I have got a lot of good info on that website and I have posted some of my own. I just have it linked to my home webpage. They have a good search engine and they have graphs to help you track who is reading your articles.

celebrity video Jul 3, 2009 06:07 am

With a little more imagination of your own this can turn out to be wholesome food

Rai Dec 29, 2012 09:12 am

hi jen. my name is jen, also. i am a food & prop stylist in l.a. i just sarettd blogging, so i was doing some blog surfing and came across your site. i laughed when i saw the baked eggs from gourmet. i just made it as well, and i’ve spent the last few days trying to doctor it a bit. great book, too. how was the blurb experience?