1 pound white button or cremini mushrooms, cleaned and quartered
2 tablespoons olive oil, divided
2 tablespoons white or red wine vinegar
1 lemon, juiced and zested
1-2 cloves garlic, chopped finely
1 tablespoon fresh thyme leaves
¼ teaspoon salt
½ teaspoon crushed black peppercorns
1
Wash hands well with soap and warm water ,wash produce well and prepare as directed.
2
Heat a medium skillet over medium-high heat.
3
When hot, add about 2 teaspoons of oil to the pan and add quartered mushrooms.
4
Sauté for about 3-4 minutes over medium high, moving the mushrooms around constantly.
5
Remove from heat and place in a bowl or leftover container. Add remaining ingredients, including the rest of the oil, and stir to coat mushrooms well.
6
Cover and refrigerate overnight.
7
Serve chilled or at room temperature.
Great as an appetizer alone or on toast, with pasta, salad, or on a burger!
Ingredients
1 pound white button or cremini mushrooms, cleaned and quartered
2 tablespoons olive oil, divided
2 tablespoons white or red wine vinegar
1 lemon, juiced and zested
1-2 cloves garlic, chopped finely
1 tablespoon fresh thyme leaves
¼ teaspoon salt
½ teaspoon crushed black peppercorns