Marinated Mushrooms
Makes 1 pint (500 g)
Prepare these mushrooms ahead and refrigerate to have on hand for a quick tangy bite, the base for a pasta sauce, or as part of an antipasto spread.
INGREDIENTS
- 1 pound (455 g) cremini mushrooms, washed and trimmed
- Kosher salt
- 1½ cups (360 ml) white wine vinegar
- ¾ cup (180 ml) water
- 2 garlic cloves, smashed and peeled
- Zest of 1 lemon, removed in strips with a vegetable peeler
- 2 sprigs fresh thyme
- ¾ to 1 cup (180 to 240 ml) extra virgin olive oil, or as needed
DIRECTIONS
- Leave small mushrooms whole and cut larger ones in half or quarters so that they are all a uniform size. Spread the mushrooms in a single layer on a towel-lined baking sheet and salt generously on both sides. Cover with another towel, weight with another baking sheet, and let sit for 1 hour; change the towels as they become saturated.
- Combine the mushrooms, vinegar, and water in a medium nonreactive pot, bring to a boil over high heat, and boil for 5 minutes. Drain the mushrooms, transfer to a clean towel, and let dry completely.
- Place the mushrooms in a clean 1-pint (475 ml) jar with the garlic, lemon zest, and thyme. Pour in enough olive oil to cover and let cool completely. The mushrooms are ready to eat once cooled, or they can be refrigerated, tightly sealed, for up to 2 weeks.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
To preserve the mushrooms so they are shelf-stable: Fill a sterilized 1-pint (475 ml) jar with the mushrooms to within 1/4 inch (0.65 cm) of the top. Top the jar with the sealing attachment and screw the ring on tightly. Bring a large pot of water, deep enough to cover the jar, to a rolling boil. Carefully submerge the jar in the boiling water and boil for 15 minutes. Carefully remove the jar, turn upside down, and let cool completely before storing. Once opened, store the mushrooms in the refrigerator for up to 1 month.
