Marinated Mushrooms

Instructions

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1. 1 Trim the stem ends and halve or quarter large mushrooms. Leave small mushrooms whole.
2. 2 Place them in a large bowl of water in the sink and swish them around to remove the dirt—it should mostly sink to the bottom. Lift them out of the bowl into a colander and drain. Pat dry with paper towels.
3. 3 In a wide saucepan over high heat, heat the oil. Add the mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are slightly softened and browned.
4. 4 Add the vinegar, salt, rosemary, parsley, thyme, lemon strips, and pepper flakes to the pan. Stir and bring the liquid to a boil. Remove the pan from the heat. Let the mushrooms cool to room temperature in the pan, about 20 minutes. Transfer to a serving bowl if using right away, or refrigerate them in a covered container. The mushrooms will keep for up to 4 days in a jar in the refrigerator.
5. 5 Transfer the mushrooms to a serving bowl. Drizzle with olive oil and sprinkle with more herbs if you like. Did you love the recipe? Leave us stars below!