Marinated Mushrooms

Yield: enough for about 4 appetizers


1/3 cup Flying Olive Garlic Extra Virgin Olive Oil (you can use Flying Olive Basil EVOO or Flying Olive Tuscan Herb EVOO, or a mild-med Flying Olive Single Varietal of choice, adjusting seasonings as needed)
1/3 cup Flying Olive Sicilian Lemon Balsamic Vinegar
2 large cloves of garlic, minced
½ tsp Italian seasonings
½ tsp dried oregano (use twice as much fresh, minced)
½ tsp dried basil (use twice as much fresh, minced)
½ tsp dried thyme (use twice as much fresh, minced)
½ tsp kosher salt
A few grinds of fresh black pepper
1 lb mushrooms, sliced


Mix all ingredients, except the mushrooms, in a bowl and whisk to combine.

Clean (brush off or rinse quickly, then dry) mushrooms and cut into ¼ inch slices, top to bottom.  Place in a large bowl and cover.  Marinade for at least 45 minutes to an hour or overnight in the refrigerator, stirring occasionally.  Drain and reserve a tablespoon of the marinade if making a salad to which other veggies will be  added.

Serve as a side dish or toss with other steamed or blanched veggies (cool them before adding mushrooms) for a cold salad.

Submitted by Barb L.