Marinated Mushrooms

By polloazul

Ingredients

• 1 ⁄2 cup extra-virgin olive oil
• 1 lb. cremini or button mushrooms, stemmed
• 1 ⁄2 cup dry white wine
• 1 ⁄4 cup thinly sliced fresh fennel stalk (with some chopped fronds)
• 2 tbsp. fresh lemon juice
• 1 ⁄2 tsp. fresh thyme leaves
• 2 cloves garlic, roughly chopped
• Kosher salt and freshly ground black pepper, to taste

Details

Servings 3
Adapted from saveur.com

Preparation

Step 1

1. Heat oil in a 12" skillet over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until the mushrooms are just soft, 6–8 minutes.

2. Transfer mushrooms to a medium bowl. Cover and refrigerate for at least 1 hour. Mushrooms will keep in refrigerator for 1 week. Serve chilled, warm, or at room temperature.