Marinated Mushrooms

January 21, 2013

(phase1-4) serves 2

1 pound fresh white button mushrooms (bite-sized), scrubbed clean
3 tbsp extra- virgin olive oil
1/2 cup white wine vinegar
1 large clove garlic, minced
1/2 tsp sea salt
1/2 tsp crushed dried oregano
1/4 tsp red pepper flakes, crushed

Place water in a large saucepan and bring to a boil.
Trim the mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat to low. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
In a large bowl, whisk together the olive oil, vinegar, garlic, sea salt, oregano and red pepper flakes. Add the mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better). TIP: You can also marinate the mushrooms in a large zip bag. You may prefer to do it this way since it’s so easy to turn the bag and redistribute the marinade.
When ready to serve, drain the mushrooms from the marinade and place the mushrooms on a platter with toothpicks for serving.

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