This recipe is slightly adapted from our friends at Damn Delicious – if you don’t follow their blog, you should!
They are great on a cheese board, an antipasto plate, as an appetizer, in a salad or – as in this photo – on top of roasted salmon with seard bok choy! My grocery store frequently has Baby Bellas on sale – I always grab a package or two to make these.
Easy Marinated Mushrooms
1 lb Baby Bella mushrooms (or Cremini or white button), cut in quarters
1/4 C. good olive oil
1/4 C. Cider Vinegar
2T Balsamic Vinegar
1/2 of a sweet red onion, diced finely
3 cloves of garlic (or more to taste), finely chopped
1 T fresh Oregano, minced
1 T fresh Thyme, minced
1/2 t whole black peppercorns
1 bay leaf
Salt & Pepper to taste
Bring a large pot of heavily salted water to a boil. Add the quartered mushrooms and simmer until slightly tender – 3 or 4 minutes. This opens the pores of the mushrooms and gets them ready to absorb all the flavor goodness.
While mushrooms are cooking, combine all the rest of the ingredients in a large bowl. Drain the mushrooms and add to the bowl – they should be hot for max flavor absorption. Put in a quart Mason Jar or just cover the bowl and put in the fridge for at least 8 hours (overnight is better). They will keep in your fridge for five-ish days. So they are a great simple make-ahead for parties.
GET FANCY – finely slice a rib of celery and add to the bowl. Nice crunch factor.
ULTIMATE CHEAT – Really pressed for time? Boil the mushrooms, drain and toss with a half cup of your favorite Italian salad dressing. No one will ever suspect it was this easy.