Marinated Mushrooms

 You might see pickled mushrooms popping up on restaurant menus; these are milder and less aggressive in a flavorful vinaigrette for a satisfying salad. They can be served as an appetizer or side and are vegetarian and vegan friendly…

Simmer four peeled garlic cloves and stems of thyme in a cup of olive oil until fragrant—about ten minutes. Remove from heat for about ten minutes, and then add four cups of halved or quartered mushrooms, such as cremini, oyster, morel, and chanterelle, and stir to coat and cool. Pour in a few tablespoons of sherry vinegar and a pinch or two of salt and pepper at a time, and taste until just right. Top with chopped parsley.

Truc (Tip): You can make marinated mussels exactly the same way, after steaming in shallow water and removing from their shells as soon as they open.


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