New This Month

Tarragon-Marinated Mushrooms


Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.

  • Servings: 4

Source: Martha Stewart Living, June 1998


  • 12 ounces small white button mushrooms
  • 3 tablespoons freshly squeezed lemon juice, (1 large lemon)
  • 3 tablespoons coarsely chopped fresh tarragon leaves
  • 2 tablespoons white-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.

  2. Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.

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