Simply dropping raw mushrooms into a marinade won’t do. We show you the trick to the best marinated mushrooms you’ve ever tasted.
Why This Recipe Works
For the most flavorful mushrooms possible, we cook the mushrooms covered until they release their moisture and then uncovered until the skillet is dry and the mushrooms are lightly browned. We create an in-the-pan vinaigrette using shallot, garlic, oregano, and red wine vinegar. Red pepper flakes, Dijon mustard, minced fresh parsley, and fruity extra-virgin olive oil round out the flavors. The longer you let the mushrooms marinate, the more flavorful they’ll be.