Marinated Mushrooms

• servings: Makes 2 cups marinated m

Ingredients

1 pound button mushrooms, all about the same size if possible

6 tablespoons extra-virgin olive oil

Juice of 1 lemon, about

¼ cup

⅓ cup water

2 large garlic cloves, peeled and cut into thick

60 slices

4 fresh thyme sprigs

2 fresh sage leaves

1 bay leaf

Small pinch hot red pepper flakes, about

⅛ teaspoon

A few black peppercorns

1 teaspoon salt

2 tablespoons balsamic vinegar, optional

Directions

Wipe the mushrooms clean with damp paper towels. Trim stems if necessary. Cut any very large mushrooms in half. Heat 3 tablespoons olive oil in a large sauté pan. Add mushrooms and sauté over low heat until just tender. Transfer to a bowl. Place remaining olive oil, lemon, water, garlic, herbs, hot red pepper flakes, black peppercorns, and salt in sauté pan. Simmer for 5 minutes. Pour over the mushrooms in the bowl. Stir in the optional balsamic vinegar. Let mushrooms cool in marinade. Cover and refrigerate overnight. Bring to room temperature before serving. To serve, lift out of marinade with a slotted spoon.