Homemade Deli-Style Marinated Mushrooms

Homemade Deli-Style Marinated Mushrooms... Over the holidays, I had family visiting. So prior to their visit, I ended up making a few dishes that I could pull out when needed. Because I like to spend time with family, I try to plan meals ahead of time... it really helps with minimizing my time in the kitchen. This simple deli-style marinated mushrooms was one of those dishes that came in rather handy. The mushrooms served as an easy appetizer one day... and later on as a simple side. 

While winter has me using less fresh herbs, I find that I can still fall back on dried herbs... especially herbs I've dried from my summer garden. And even though the original recipe uses fresh herbs, I ended up using dried herbs and just adjusted the herbs to taste... rosemary can be powerful, so I used small sprigs. But if you are using fresh herbs, you may use a bit more if you like. But really, you can adjust herbs to your own personal taste. In any case, these mushrooms were delicious and quite flavorful... it's a great make-ahead dish as well as a wonderful addition to any antipasti platter. Hope you enjoy...    

You will need: inspired by a recipe from America's Test Kitchen Feed

Sear and saute:

24 oz button mushrooms, halved or quartered

4 TBS olive oil  

1/2 an onion, sliced and slices cut in half

4 garlic cloves, cut in half

Sprinkle: my herbs were fresh from the garden this past summer, which I dried myself... so adjust amounts to taste and use fresh herbs if you have them.

1/4 tsp dried chile flakes, or to taste (optional)

1 tsp fresh-dried thyme leaves+ extra sprig*

1 tsp fresh-dried rosemary, minced + extra sprig*

salt and pepper to taste* 

you can add herbs to taste... add more if you like herbs and are using fresh.  

Finish off with:

4 TBS apple cider vinegar

squeeze of fresh lemon juice

2 TBS olive oil, or as needed

Directions:

1. Clean mushrooms with paper towel, cut in half and if you have really large mushrooms, you may want to cut in quarters.

2. Heat skillet on medium high, add oil and when oil is hot, add the mushrooms(cut side down). 

You may want to add only half of the mushrooms and half the oil at a time.... and cook the mushrooms in 2 batches. The idea is to get a nice sear and caramelization on the mushrooms. So don't overcrowd the pan, otherwise your mushrooms will steam. 

3. Cook mushrooms, cut side down, undisturbed, until starting to brown around edges, about 3-5 minutes. Turn over and cook an additional 2-3 minutes or until the second side browns a little as well. Remove mushrooms, and set aside in a bowl. If cooking mushrooms in 2 batches, add remaining half of the oil and the rest of the mushrooms and repeat process of searing the mushrooms. Remove all mushrooms from skillet and set aside.    

4. Reduce heat to low and add the onion and garlic to the skillet(you may add 1 teaspoon oil, if needed) and continue to cook until onion is translucent, about 2-4 minutes or so. 

5. Stir in the reserved mushrooms, red pepper flakes, 1 teaspoon salt, and ½ teaspoon pepper, and cook until fragrant, about 3 minutes. 

6. Stir in vinegar, thyme, rosemary, lemon juice and remove skillet from heat; season with salt and pepper to taste.

Assemble:

1. Place a 1-2 thyme and rosemary sprigs in empty Mason jar (or other container with tightly sealing lid). Transfer contents of pan into jar; add a bit of oil, seal jar, and shake to combine. Cool to room temperature before serving. 

Marinated mushrooms can be refrigerated in jar for up to 7 days....