Ingredients:
- lb (450g) Whole White or Cremini Mushrooms
- /2 cup (120ml) Extra Virgin Olive Oil
- /4 cup (60ml) Red Wine Vinegar
- cloves Fresh Garlic, minced finely
- /4 cup (packed) Fresh Parsley, finely chopped
- tbsp Fresh Oregano (or 1 tsp dried)
- /2 tsp Lemon Zest
- /4 to 1/2 tsp Red Pepper Flakes
- tsp Fine Sea Salt
- /2 tsp Freshly Ground Black Pepper
- large Bay Leaf (optional)
Instructions:
- Clean mushrooms thoroughly by wiping them clean. Trim the tough ends of the stems. Slice larger mushrooms in half or quarters; leave smaller ones whole.
- Bring a small pot of salted water to a rolling boil. Blanch mushrooms for 2–3 minutes until slightly tender but still firm. Alternatively, sauté mushrooms in a dry, hot pan until they release and reabsorb their moisture. Drain immediately and rinse quickly with cold water to stop cooking. Drain very well.
- In a mixing bowl, whisk together olive oil, red wine vinegar, minced garlic, chopped herbs (parsley, oregano), lemon zest, red pepper flakes, salt, pepper, and the bay leaf (if using).
- Add the well-drained, pre-cooked mushrooms to the marinade mixture. Toss gently until every piece is coated.
- Transfer the mixture to an airtight container or jar, ensuring mushrooms are submerged under the liquid. Refrigerate for a minimum of 2 hours, stirring once halfway through. Best results are achieved after 12–24 hours.
- Remove from the fridge about 30 minutes before serving to allow the flavours to open up. Discard the bay leaf before plating.