Part sautéed mushroom and part pickle, these savory mushrooms are golden and tender with bright vinegar, sweet red onion, fragrant thyme, and mellow garlic.
THE RECIPE
Marinated Mushrooms
Prep10 min
Cook20 min
Total35 min
Makes3 cups
Ingredients
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until golden brown and fragrant, 1 to 2 minutes.
- Use a slotted spoon to remove the garlic. Add the mushrooms, 2 teaspoons kosher salt, and ½ teaspoon black pepper to the skillet.
- Cook, stirring once or twice, until the mushrooms are golden brown and just barely tender, 3 to 5 minutes. It is fine if some liquid remains in the pan.
- Remove the pan from the heat and stir in the white wine vinegar, red onion, thyme, and sugar. Return the garlic to the mushrooms and cool completely.
- Transfer to an airtight container and refrigerate for up to 1 week.
Tips and Storage
- Clean mushroom caps with a damp paper towel rather than soaking them.
- Brown the garlic first, then remove it so it does not burn while the mushrooms cook.
- Leave any mushroom juices in the pan; they become part of the flavorful marinade.
- Cool completely before sealing and refrigerate for up to 1 week.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.