Marinated Fresh Mushrooms

Serves 8–10

These marinated mushrooms are a tasty addition to an appetizer party. Begin the process early in the day to give the mushrooms sufficient time to marry well with the marinade.


1/2 cup plus 2 tablespoons extra-virgin olive oil

2 pounds button mushrooms, cleaned and stemmed

3 shallots, peeled and minced

1 large clove garlic, minced

3 tablespoons minced tarragon leaves

2 tablespoons minced flat-leaf parsley

1 teaspoon fine sea salt

Grinding of black pepper

2 tablespoons balsamic vinegar

1 teaspoon sugar


1. Heat 2 tablespoons of the olive oil in a large sauté pan. When the oil begins to shimmer, stir in the mushrooms. Cook them, stirring occasionally until they are soft and begin to render their juices. Drain the mushrooms in a colander set over a bowl to collect the liquid. Save the juice to use for making stock.

2. In a shallow 9-inch-by-12-inch glass baking dish, combine the remaining olive oil, shallots, garlic, tarragon, parsley, salt, pepper, vinegar and sugar. Mix well. Add the mushrooms and toss them carefully, coating them with the marinade. Cover the dish and allow the mushrooms to marinate at room temperature for several hours or overnight.

3. Toss several times to distribute the marinade. Serve at room temperature.

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