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Categories:
fresh mushrooms extra-virgin olive oil champagne vinegar fresh squeezed lemon juice lemon zest garlic thyme bay leaves fresh parsley sugar salt fresh ground black pepper
Viewed: 35 - Published at: 5 years agoIngredients
- 1 lb fresh mushrooms, cleaned and trimmed (cremini, cepes or white button)
- 1/2 cup extra virgin olive oil
- 2 tablespoons champagne vinegar (or dry white wine)
- 2 tablespoons fresh squeezed lemon juice
- 1 teaspoon finely grated fresh lemon zest
- 1 -2 fresh garlic clove, roughly chopped
- 1 teaspoon herbes de provence
- 1 small bunch fresh thyme
- 2 bay leaves
- 2 tablespoons chopped fresh parsley, for garnish
- 1 teaspoon sugar (to taste)
- 1 teaspoon sea salt (to taste)
- 1/8 teaspoon fresh ground black pepper (to taste)
Method
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
- Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
- Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.
