There are few things more frustrating to me that having to really search for an ingredient to make something. I wanted an antipasto salad, so I needed marinated mushrooms. I live in Manhattan, known for its Italians and Italian delis. Yet no marinated mushrooms at either of the bodegas, the grocery store down the street or anywhere in between. I know farther away places that I can find them and I realize this sounds like a silly problem, but when you have to walk everywhere, it’s a pain.
Obviously, the more I couldn’t find them, the more I wanted them. So I Googled around and made them from scratch. It turns out that it’s not that hard. A little tweak here and there and they’re delicious. These wound up to be a texture somewhere between a raw mushroom (which I hate and refuse to eat) and a softer cooked one. I love them though.
These are perfect on top of a salad, in pasta, by themselves as an hors d’oeuvres. If you want to make a chopped antipasto salad, just toss these little fungi with some romaine lettuce, pepperoni, olives, mozzarella, and peperoncini. But first you’ll have to refrain from eating them all straight out of the jar.
1 cup extra virgin olive oil
8 cloves garlic, minced
1 pound white button or crimini mushrooms, quartered
6 tablespoons fresh parsley, chopped
1/4 teaspoon crushed red pepper
1/4 teaspoon fresh ground black pepper
3/4 teaspoon sea salt
Heat olive oil in a deep saucepan over medium heat. Add the chopped garlic and saute for 3-4 minutes until fragrant, but not browned. Add the mushrooms to the pan and toss to coat them in the olive oil. Cook for one minute before taking the pan off the heat. Let the mushrooms cool to room temperature. Add the parsley and remaining spices. Toss to coat the mushrooms evenly. Refrigerate for 24-48 hours.