From Cooks Illustrated with minor Steve tweaks
Why this recipe works:
A classic Italian antipasto, foraged wild mushrooms are rich with earthy flavor. The right combination of bright acidity, heady herbs, and the nap of a fine olive oil should pack each bite with a punch. When we developed our marinated mushroom recipe, we liked cremini and white button mushrooms for their flavor and availability. Crowding the mushrooms in a 12-inch skillet generated, at first, an alarming amount of liquid; cranking up the heat, however, reduced the liquid down to a potent glaze with concentrated mushroom flavor.
Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.
- 3 Tbsp. extra-virgin olive oil , *plus 1 tablespoon for finishing
- 1/8 teaspoon red pepper flakes
- ½ tsp. kosher salt (Steve tweak not much of one they use table salt)
- 1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
- 2 Tbsp. juice from 1 lemon, plus 1 tablespoon for finishing
- 1 medium clove garlic , sliced very thin
- 1 large shallot , chopped fine (about 1/4 cup)
- I have some dried shallot around because I usually forget to grab one at the grocery store in that case use about ½ the call for amount
- 1/4 small red bell pepper , chopped fine (about 1/4 cup)
- 1 sun dried dried tomatoes minced (Steve tweak)
- *Zest of one lemon (Steve tweak)
- *1 tsp. minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil leaves (see note)
- Ground black pepper
Heat 3 Tbsp. oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 Tbsp. lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
*Combine the olive oil, lemon juice thyme and zest in small jar cover and set aside. I shake it once in a while just because I see it.
Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, thyme and zest and adjust seasonings with salt and pepper just before serving.