This was one of the recipes that I prepared for testing when I helped to put together Junior League of San Diego’s Cookbook: California Sol Food. It scored high ratings!
Yield: 40 to 50 mushrooms
Prep Time: 20 min + marinating time
Cook Time: 5 min
These are a terrific appetizer to make ahead. Be sure to have some sliced baguette available for dunking in the drippings.
2 pounds fresh white button mushrooms (bite-sized)
1/2 cup extra- virgin olive oil
1/2 cup white wine vinegar
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon crushed dried oregano
1/2 teaspoon chili pepper flakes, crushed
1. Trim mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
2. Whisk olive oil, vinegar, garlic, salt, oregano and chili pepper flakes in a bowl. Add mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better).
3. When ready to serve, drain from the marinade (reserving a little bit of the marinade) and place the mushrooms on a platter with toothpicks for serving. Drizzle some of the reserved marinade on top.
*These mushrooms are best when they have marinated for a long time. Be sure to take them out of the refrigerator in time for them to return to room temperature before serving.
*Be sure to serve sliced baguette when you display your mushrooms. Baguette slices dipped in the drippings can be considered another appetizer!