I've always liked mushrooms.
From the spongy weird canned mushrooms on pizza I was introduced to as a child* to the indulgent mushrooms in a brandy cream sauce I used to get in England, mushrooms and I get along like the fun guys we are. A little moldy humor for you.
My local grocery store seems to mark down mushrooms more often than other produce which is the perfect time for me to swoop in and make the super easy and delicious side dish of marinated mushrooms.
I love this dish in the warmer months because it does not have to be refrigerated read: perfect for outdoor parties.
Grilled foods go great with these mushrooms as does a salad sampler. Total versatility!
2 punnets Mushrooms
1 Tbs. Italian Seasoning
2 Cloves Garlic, minced
1 Lemon's Zest & Juice
¼ c. Olive Oil
Salt to taste
Dash of Red Pepper Flakes
Wipe down mushrooms with a paper towel to get the dirt off of them then quarter the mushrooms.
Place in a skillet with a little oil and cook on medium for about three minutes. Remove from heat. You just want them warmed through so they soak up the marinade better.
Mix all other ingredients in a bowl and season marinade to taste.
Mix mushrooms in the bowl with the oil then cover with a tea towel or pour the whole thing in a ziptop bag and leave on countertop.
Mix in bowl or shake bag every once and a while.
Leave to steep in the zesty goodness for at least an hour before serving.
*For the record, I still use canned mushrooms on occasion and I still like them on my pizza.
This is part of FPT.