Marinated Mushrooms

Name: Marinated Mushrooms
Total time: PT0D0H0M
Yield: makes 2 1/2 CUPS
Ingredients: 1 ⁄ 2 cup extra-virgin olive oil; 1 lb. cremini or button mushrooms, stemmed; 1 ⁄ 2 cup dry white wine; 1 ⁄ 4 cup thinly sliced fresh fennel stalk (with some chopped fronds); 2 tbsp. fresh lemon juice; 1 ⁄ 2 tsp. fresh thyme leaves; 2 cloves garlic, roughly chopped; Kosher salt and freshly ground black pepper, to taste

Serves
makes 2 1/2 CUPS

ANDRÉ BARANOWSKI

This easy appetizer can be served warm or chilled.

Ingredients

¹⁄₂ cup extra-virgin olive oil
1 lb. cremini or button mushrooms, stemmed
¹⁄₂ cup dry white wine
¹⁄₄ cup thinly sliced fresh fennel stalk (with some chopped fronds)
2 tbsp. fresh lemon juice
¹⁄₂ tsp. fresh thyme leaves
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oil in a 12" skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.

Step 2

Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve chilled, warm, or at room temperature.

Heat oil in a 12" skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.
Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve chilled, warm, or at room temperature.