Marinated Mushrooms (Katzen)

This Moosewood-style marinated mushroom recipe comes straight from Mollie Katzen’s cookbook files, which means simple ingredients doing honest work. A quick simmer in water softens the caps without turning them soggy, and then the olive oil, lemon, garlic, and thyme take over and build flavor while the mushrooms sit.

The often-overlooked move here is saving the cooking liquid. That mushroom water is pure umami, and it’s dynamite stirred into soups or risottos later in the week. Tossing it down the drain is a rookie mistake.

Lemon juice gives these a brighter, more acidic profile than the sharp vinegar-based marinated mushrooms you usually see on an antipasto platter. It’s closer to a Greek-style preparation, fresh and bright instead of pickled and puckering.

Let them sit at least two hours so the garlic and thyme can properly penetrate. Overnight is better. They keep happily in the fridge for a week, and honestly they taste best on day two or three.

Kitchen Tips

• Choose firm, closed-cap mushrooms; aged ones with exposed gills turn slimy in the marinade.
• Use fresh thyme if you have it; dried thyme stays gritty.
• Rinse mushrooms briefly rather than soaking; they’re like sponges.
• Stir occasionally while marinating so all surfaces coat evenly.

Variations

• Add a pinch of red pepper flakes for a peppery bite.
• Swap in cremini or baby portobello for deeper flavor.
• Stir in a handful of sliced sundried tomatoes or olives for antipasto duty.