Mushrooms are perfect candidates for marinating, as they quite literally soak up flavor like a sponge. This recipe incorporates spicy red-pepper flakes with lemon juice, olive oil and garlic for a delicious starter to any meal.
MAKES ABOUT 3 1/2 CUPS
Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition—use only one, however, not all three.
3 tablespoons extra-virgin olive oil, plus 1 tablespoon for finishing
1/8 teaspoon red pepper flakes
1 pound cremini or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
2 tablespoons juice from
1 lemon, plus 1 tablespoon for finishing
1 medium garlic clove, sliced very thin
1 large shallot, chopped fine (about 1/4 cup)
1/4 small red bell pepper, chopped fine (about 1/4 cup)
1 teaspoon minced fresh thyme leaves or
1 tablespoon chopped fresh parsley or basil leaves
Ground black pepper
1. Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
2. Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.