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Categories:
olive oil garlic white button mushrooms freshly squeezed lemon juice fresh Italian parsley tarragon kosher salt freshly ground black pepper
Viewed: 11 - Published at: 9 years agoIngredients
- 2 cups olive oil
- 6 garlic cloves, peeled and smashed
- 1 pound small white button mushrooms, cleaned and stems trimmed
- 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
- 6 tablespoons finely chopped fresh Italian parsley leaves
- 2 tablespoons finely chopped fresh tarragon leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Method
- Heat oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes.
- Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
- Add remaining ingredients and stir to coat.
- Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.
