Herb and Garlic Marinated Mushrooms
Herb and garlic marinated mushrooms bring something different to a charcuterie board. Mushrooms are cooked with thyme, rosemary, garlic and lemon, then jarred and allowed to marinate to intensify the flavors.
Ingredients
- 4 tablespoons (+ ¼ cup 60 ml) light tasting olive oil A lighter-tasting oil is better because it won't overpower the flavors of the marinade. Extra virgin olive oil can be very peppery
- 1 pound (453 grams) small cremini or baby bella brown mushrooms if your mushrooms are large, cut into bite-size pieces
- 1 shallot finely chopped
- 3 garlic cloves peels and sliced
- 1 tablespoons white wine vinegar
- 4 tablespoons lemon juice 1 lemon
- 4 thyme sprigs
- 2 tablespoons fresh rosemary leaves
- 2 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon sugar or to your taste
Instructions
- To a large, non-stick frying pan add 4 tablespoons olive oil over low heat.
- Add the mushrooms and cook, stirring often. Until they release their liquid, they will also shrink in size. Add the the shallots and garlic just until they soften. Don’t brown, you just want to lightly cook and soften the vegetables.
- Add the oil, vinegar, lemon juice , thyme, rosemary, bay leaves, salt and pepper.Stir to mix well and cook for a couple of minutes in the liquid to bring the flavors together. Taste the marinade and add the sugar. Adjust to your taste.
- Transfer to a sterilized 16 ounce (453 gram) sterilized jar and allow to cool to room temperature. (they can be canned/bottled, but I am not proficient in this and don't any instructions).
- Once cooled, seal and refrigerate for at least 4 hours up to 7 days.
Video
Nutrition
Serving: 1 | Calories: 170kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 537mg | Fiber: 3g | Sugar: 4g