So delicious on sandwiches, as part of an antipasto, or as a simple salad. This is a slightly modified version of a marinated ‘shroom recipe I got from Epicurious.
1/2 cup olive oil
4 large garlic cloves, halved lengthwise
1 pound small mushrooms, stems trimmed, halved
1 1/2 cups dry white wine
1/4 cup fresh lemon juice
2 tablespoons plus 2 teaspoons red wine vinegar
1 T dried herbs—I use Herbs de Provence
2 bay leaves
Heat oil in heavy large skillet over medium-low heat. Add garlic; sauté until golden, about 6 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and parsley; sauté until mushrooms are golden, about 8 minutes. Reduce heat to medium-low. Stir in remaining ingredients. Cover and simmer 5 minutes. Season with salt and pepper. Cool to room temperature. Transfer to container; cover and chill until cold. Wait at least two days before eating. Will keep in refrigerator for a week or more.