by vvvanessa
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my 52 recipes »
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vvvanessa's Notes:
Expand2 pounds small button mushrooms, either white or brown Ask a question about this ingredient
1/4 cup extra virgin olive oil Ask a question about this ingredient
2 large garlic cloves, peeled and crushed Ask a question about this ingredient
1 large sprig fresh rosemary Ask a question about this ingredient
8-10 sprigs fresh thyme Ask a question about this ingredient
2-4 sprigs fresh oregano Ask a question about this ingredient
2 lemons, juiced (about 3 tablespoons) Ask a question about this ingredient
kosher salt Ask a question about this ingredient
freshly ground black pepper Ask a question about this ingredient
Trim the stems off the mushrooms and place them in a large colander. Rinse them gently and shake off the excess water.
Ask a question about this stepPut a large, non-reactive saucepan over medium heat. Add in the mushrooms and let them cook gently, shaking the pan occasionally, until they give off their liquid, about 5-8 minutes. If they begin to stick to the pan, loosen them and turn down the heat a bit.
Ask a question about this stepAdd in the olive oil, garlic, and herbs and continue to cook until the mushroom liquid begins to evaporate a bit. Add in the lemon juice and season with a teaspoon of salt and a generous grind of black pepper. The mushrooms should look wet, darkened, and a bit shrunken.
Ask a question about this stepRemove from heat and allow to cool. Adjust salt and pepper if necessary. Store in an airtight container. These are best left overnight, but I can never wait that long.
Ask a question about this stepthanks! they fall off my radar, too, and once i make them, i wonder why i don't make them more often.
Melissa Clark is a food columnist for the New York Times and has written over 32 cookbooks, including the recent Cook This Now.
Lovely! I haven't made these (or something vaguely similar to these) in ages! Thanks for posting.