Guest Post: Lazy Summer Mushrooms
Recipe by The Messy Baker
This quick, no-cook side dish is perfect for lazy summer days when turning on the stove takes too much effort. The recipe — raw baby mushrooms marinated in a vinaigrette — is incredibly simple but delivers a worthy-of-seconds side dish. Designed to be made a day in advance, it will keep for up to 5 days in the fridge, so you can always have some on hand.
Marinated mushrooms are also incredibly versatile. Want them spicy? Add a pinch of dried crushed chilies. Want them sweeter? Use white balsamic instead of sherry vinegar. Guests are arriving now? Cook the mushroom caps in boiling water until tender, then drain, and you’re ready to go.
Lazy Summer Mushrooms
Prep Time: 10 minutes
Marinating Time: 30 minutes (for cooked mushrooms) to 24 hours (for raw mushrooms)
- 1 pound baby white button or crimini mushrooms
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry vinegar
- 1 small shallot, minced
- 1 clove garlic, crushed
- 1 teaspoon lemon zest, finely grated
- 1/2 teaspoon fresh thyme leaves
- Generous pinch sea salt
- Wipe the mushroom caps with a damp cloth. Remove stems.* Place caps in a large bowl.
- In a small bowl, whisk together the oil, lemon juice, vinegar, shallot, garlic, zest, thyme, and salt. Whisk to combine.
- Pour the dressing over mushroom caps and toss to coat evenly. Cover and refrigerate mushroom for at least 24 hours or up to 5 days. Stir occasionally, like whenever you open the fridge for a cool beverage.
- To serve, bring to room temperature, which won’t take long in the summer heat.
*Tip: Don’t toss the stems. They can be chopped and used in another dish such as an omelette.