These marinated mushrooms are tossed in a bold mix of garlic, lemon, thyme and parsley, then set aside to soak up all the delicious flavor. Serve these vegan delights with crusty bread as an easy make-ahead appetizer, as part of an antipasto platter, as a healthy snack, side, and more!
Ingredients:
- 1 pound baby bella mushrooms
- Kosher salt
- 3 tablespoons minced shallots (from about 2 large shallots)
- 1 large garlic clove, minced
- 2 tablespoons finely chopped parsley leaves
- 1 teaspoon chopped thyme leaves
- 1/2 teaspoon red pepper flakes or Aleppo pepper
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
Instructions:
Boil the mushrooms. Bring a medium saucepan of water to a boil. Season generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for 5 minutes, then drain well.
While the mushrooms cook: Make the marinade. In a medium mixing bowl, combine the shallot, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and a big pinch of salt. Whisk as you slowly drizzle in the extra-virgin olive oil. Taste and adjust the salt to your liking.
Marinate the mushrooms. Add the warm mushrooms and toss to coat. Cover and let sit for at least 15 minutes, or in your refrigerator for up to 1 week. Serve cold or at room temperature.
