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Marinated Mushrooms

Whether served as a Spanish-style tapa or a fresh summer side dish, these marinated mushrooms bring out the earthy flavor of this humble fungus. They’re perfect for warm days and pair beautifully with crusty bread.

Ingredients (Serves 4):

• 1 lb fresh button mushrooms
• 3 Tbsp olive oil
• 2 garlic cloves, finely chopped
• ½ tsp freshly ground black pepper
• 2 sprigs fresh thyme or rosemary
• 1 bay leaf
• 3 Tbsp white wine vinegar
• Splash of dry sherry (optional, but highly recommended)
• 1 tsp fresh lemon juice
• Fresh parsley, chopped (for garnish)

Instructions:

1. Clean mushrooms with a damp paper towel and cut them in halves or quarters, depending on size.
2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the mushrooms and sauté for 4–5 minutes until lightly browned. Add the garlic, herbs, and black pepper; cook for 1–2 minutes until fragrant.
3. Pour in the vinegar, sherry, and lemon juice. Stir and bring to a gentle simmer for 1–2 minutes, then remove from heat.
4. Transfer mushrooms and liquid to a clean glass jar or airtight container. Let them marinate for at least 4 hours (overnight is even better) in the refrigerator.
5. Bring to room temperature and garnish with chopped parsley before serving.

Storage tip: These marinated mushrooms keep well in the fridge for 5–7 days in a clean jar or container.