How to Make Marinated Mushrooms

Everything in this recipe cooks quickly, so I make sure all the ingredients are prepared ahead of time. I’ve found that the easiest way to make a simple recipe difficult is to prepare it while running around the kitchen measuring vinegar and mincing herbs at the last minute.

It’s important to wait until the oil and pan are hot enough before adding the mushrooms. The best indicator is seeing the oil start to shimmer and move quickly around the pan when it’s shaken. I like to use this trick to determine whether or not the oil’s hot enough: I add a mushroom or two to the pan. If it sizzles, I add the rest of them. If it doesn’t, I wait another few seconds until it does.

I like to make sure all of the mushrooms are cut-side down when they first hit the pan. It simplifies keeping track of their browning because it’s easier to see the edges brown than it is to see the upside-down mushroom caps get color. Also, when I turn the mushrooms over with tongs, it’s easier to know which have been flipped over and which haven’t: If they’re still cut-side down, they still have to be flipped.

Make sure the mushrooms cover the pan in one layer. (If the pan’s overcrowded, the mushrooms will steam instead of brown.) I always try to keep in mind one of the golden rules of cooking: color equals flavor. So once I’ve added the mushrooms to the pan, I make sure not to touch them until I can see their edges start to brown. This is when the mushrooms start to get their appealing texture and earthy flavor, so it’s important to be patient. I usually have to step away from the tongs until the mushrooms are properly caramelized, just so I’m not tempted to touch them.

After the mushrooms have browned, I don’t want them to continue cooking over high heat or they’ll get mushy. One of the most appealing aspects of this recipe is the resulting texture of the mushrooms: soft but still firm. Keeping the pan warm but not too hot allows the mushrooms to absorb some of the vinegar and still maintain their shape.

Each flavoring in this recipe serves a purpose. The vinegar accounts for the mushrooms’ tang, while a final dose of lemon juice brightens them up. But feel free to mix and match. I like to swap the thyme for basil, or kick up the quantity of red pepper flakes. And, as always, I add salt and pepper to my liking throughout the cooking process and at the end.

I've tried this recipe with a variety of vinegars (including apple cider, rice wine, red wine vinegars), and white wine vinegar is my favorite. It's acidic, but a bit less than other vinegars. I like for the mushrooms to have a sweet and sour punch, but not to be so tangy that they taste like sour candy.

I like to brighten up the finished dish with a bit of lemon juice. But be careful not to add too much. If the ½ tablespoon called for in the recipe isn’t enough, add more in ½ teaspoon increments, tasting after each addition. The lemon juice should make the rest of the flavors stand out, but add too much and I find that it clashes with the tangy vinegar.

Adding whole thyme and rosemary sprigs to the container infuses the dish with their flavors, but in a different way than the minced herbs. They’re more subtle and muted. The minced herbs flavor the mushrooms while the whole herbs flavor the oil. (And the whole package makes for a pretty presentation.)

After transferring everything in the pan to the jar, securely cover the jar. I allow the mushrooms to sit in the refrigerator for a day or two to really let their flavors mingle. I give the jar a shake every once in a while to move everything around, but the oil will solidify in the coolness of the fridge, so I try to take the mushrooms out a couple hours in advance to allow it to liquefy again.