Ingredients (8)
- 2 cups olive oil
- 6 garlic cloves, peeled and smashed
- 1 pound small white button mushrooms, cleaned and stems trimmed
- 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
- 6 tablespoons finely chopped fresh Italian parsley leaves
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Calories665
- Fat72.39g
- Saturated fat10.01g
- Trans fat
- Carbs5.18g
- Fiber1.13g
- Sugar1.9g
- Protein2.86g
- Cholesterol
- Sodium392.86mg
- Nutritional Analysis per serving (6 servings) Powered by
An antipasti plate is one of the most low-effort and delicious ways to warm up a crowd before a meal, especially if you include these mushrooms. Serve an assortment of store-bought cured meats and breadsticks with some homemade snacks like our Marinated Bocconcini, Pickled Eggplant, and these lightly tangy, herby mushrooms. True to the nature of marination, these fungi get better with age, so make them a few days ahead for the best flavor. And if there happen to be leftovers, try them in a salad or sandwich.
Game plan: Because of all the olive oil in the marinade, the mixture will solidify in the fridge. To serve, just remove the mushrooms from the refrigerator at least 30 minutes ahead and let them come to room temperature so the oil liquifies again.
These mushrooms will last up to 10 days when stored in an airtight container in the refrigerator.
This recipe was featured as part of both our Winter Cabin Fever story and our Tailgating Recipes photo gallery.
Instructions
- 1Heat oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
- 2Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.
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