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Marinated Mushrooms

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    To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.
    Martha Stewart Living, November 2004
    • Prep Time 10 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons white-wine vinegar
    • 3 tablespoons coarsely chopped fresh oregano
    • 6 tablespoons extra-virgin olive oil
    • 3/4 teaspoon coarse salt
    • 1/8 teaspoon freshly ground pepper

    Directions

    1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
    2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

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