MAKES: about 4 cups
TOTAL TIME: 45 minutes (plus 1 hour chilling time)
WHY THIS RECIPE WORKS Tangy and flavorful, marinated mushrooms are great as a side dish or part of an antipasto platter, on salads and sandwiches, in pasta or egg dishes, and more. We found that recipes calling for raw mushrooms tended to become watery and flabby, because the raw mushrooms released a lot of liquid as they broke down in the dressing. So we first cooked the mushrooms in a skillet, covered to encourage them to release their liquid, and then uncovered so the liquid could evaporate. Adding shallot, garlic, oregano, and pepper flakes, along with vinegar, water, oil, and mustard, created an aromatic vinaigrette that the mushrooms soaked in as they cooled. The garlicky vinaigrette perfectly accented the meaty savoriness of the tender mushrooms. Use small mushrooms that are less than 1 inch in diameter. If you can’t find small mushrooms, halve medium (1-to 2-inch) mushrooms or quarter large (more than 2-inch) ones before cooking.
INGREDIENTS:
- ½ cup extra-virgin olive oil
- 2 pounds small white mushrooms, trimmed
- Salt and pepper
- 1 large shallot, sliced thin
- 3 garlic cloves, crushed and peeled
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ¾ cup red wine vinegar
- ½ cup water
- 1 tablespoon Dijon mustard
- 2 tablespoons minced fresh parsley
INSTRUCTIONS:
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add mushrooms and ½ teaspoon salt, cover, and cook, stirring occasionally, until mushrooms have released their liquid, 8 to 10 minutes. Uncover, stir in 1 tablespoon oil, and cook until mushrooms are deep golden brown and tender, 10 to 12 minutes.
- Stir in shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid is reduced by half, about 5 minutes.
- Whisk remaining 6 tablespoons oil, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely, then stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste. Serve.
