Food & Cooking Recipes Appetizers Marinated Mushrooms 3.0 (180) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: Sang An Prep Time: 10 mins Total Time: 30 mins Servings: 4 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. 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 ¾ teaspoon coarse salt ⅛ teaspoon freshly ground pepper Directions Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside. 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. Rate it Print