Marinated Mushrooms With Garlic And Thyme Recipe : Baby bella mushrooms are tossed in a strong mixture of garlic, lemon, thyme, and parsley in this recipe for marinated mushrooms, and then they are left to absorb everything like the ideal tiny sponges. Each mouthful explodes with taste! Serve these plant-based treats as an appetizer, side dish, or nutritious snack, or combine them with toasted bread on an antipasto plate.
Marinated Mushrooms With Garlic And Thyme Recipe
In my home, marinated mushrooms are part of a very important food group: quick, healthful mezze that are meant to be shared and remain excellent for days!
You know, little bites and bits are nearly always overflowing from a Mediterranean refrigerator. When you unexpectedly drop by a friend’s house, their table is suddenly laden with colorful spreads, and they’re brewing you tea.
Maintaining a supply of Mediterranean mezzes is essential. Many are produced specifically to have on hand for any chance to enjoy with good company, from dolmas to hummus. It’s essential to the Mediterranean lifestyle!
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
- ½ teaspoon red pepper flakes or Aleppo pepper
- ½ teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- ¼ cup extra-virgin olive oil
Instructions
Bring the mushrooms to a boil. Raise the water in a medium saucepan to a boil. Add a lot of salt for seasoning. Reduce the heat to maintain a slow simmer after adding the mushrooms. After 5 minutes of cooking, carefully drain.
Prepare the marinade while the mushrooms are cooking. Add the shallot, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and a generous amount of salt to a medium-sized mixing bowl. Slowly sprinkle in the extra virgin olive oil while whisking. To suit your taste, add more salt or less.
Give the mushrooms a marinade. Stir in the heated mushrooms to coat. Put it in the refrigerator for up to a week, or cover and leave it there for at least fifteen minutes. Refrigerate or serve room temperature.
ALSO SEE
Notes
White button mushrooms can be substituted for the baby bella mushrooms, also known as cremini mushrooms, which I used.
To ensure that the mushrooms absorb as much of the flavor as possible, put them in the marinade while they are still warm.
The night before serving, prepare the marinated mushrooms and let them sit in the refrigerator, tossing them occasionally to disperse the flavor evenly, for the best flavor.
Marinate mushrooms for up to a week in the refrigerator by keeping them in a jar that is well closed with their marinade. For the mushrooms to be evenly coated with marinade, shake the jar once in a while. Just leave it for a few minutes at room temperature until the oil solidifies.
Nutrition
- Calories: 77.6kcal
- Carbohydrates: 3.5g
- Protein: 1.6g
- Fat: 6.8g
- Saturated Fat: 0.9g
- Polyunsaturated Fat: 0.7g
- Monounsaturated Fat: 4.9g
- Sodium: 7mg
- Potassium: 281.2mg
- Fiber: 0.6g
- Sugar: 1.3g
- Vitamin A: 133.5IU
- Vitamin C: 3.1mg
- Calcium: 15.7mg
- Iron: 0.5mg
