Name: Marinated Mushrooms
Total time: 2 h 15 min
Ingredients: 1/2 cup extra-virgin olive oil , divided; 2 pounds small white mushrooms , trimmed; 1 1/4 teaspoon table salt , divided; 1 large shallot , sliced thin; 3 garlic cloves , crushed and peeled; 1 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1/4 teaspoon black pepper; 3/4 cup red wine vinegar; 1/2 cup water; 1 tablespoon Dijon mustard; 2 tablespoons minced fresh parsley

Why This Recipe Works

For the most flavorful mushrooms possible, we cook the mushrooms covered until they release their moisture and then uncovered until the skillet is dry and the mushrooms are lightly browned. We create an in-the-pan vinaigrette using shallot, garlic, oregano, and red wine vinegar. Red pepper flakes, Dijon mustard, minced fresh parsley, and fruity extra-virgin olive oil round out the flavors. The longer you let the mushrooms marinate, the more flavorful they’ll be.

Before You Begin

Try to find small mushrooms, about 1 1/4 inches in diameter, for this recipe. If your mushrooms are larger, halve or quarter them before cooking. You can substitute minced fresh chives or tarragon for the parsley.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, 5 to 7 minutes.

Add shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid reduces by half, about 5 minutes.

Whisk mustard, remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely. Stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste before serving. (Mushrooms can be refrigerated for up to 5 days.)