Mmmmarvellous marinated mushrooms

So many of  our family recipes start with the word ‘lemony’ that we feel we should be writing the Lemon mysteries. But who for a protagonist? Liz? Taken. Lulu? Ditto. All to say, we've changed the name of lemony marinated mushrooms to marvellous marinated mushrooms. We just discovered this easy, make-ahead veggie dish and we're glad we did. It takes less than ten minutes to prepare and keeps for several days. Tasty, filling and low carb. What's not to love? Great for a buffet or a bring-a-long dish.

Please welcome Marvellous Marinated Mushrooms!

Marvellous  marinated mushrooms

 

 You will need: 

Juice of one lemon

1 tbsp Dijon mustard

2 cloves of garlic, slivered
½ tsp dried herbs – herbs de Provence, thyme or your favorite will all do

1/3 cup good olive oil

Pinch of sugar

4 tbsp finely chopped fresh parsley

8 ounces white button mushrooms and 8 ounces brown (Cremini) mushrooms - or whatever type of mushrooms you prefer.

Salt and pepper to suit yourself


Directions: 

Clean and quarter the mushrooms

Whisk the lemon juice, mustard, garlic, seasonings, parsley, and sugar.



Slowly add olive oil, whisking to incorporate. Stir constantly and dressing will thicken as oil is used.

Toss mushrooms with dressing. Marinate at least three hours (although we ate ours sooner), but they will be even better the next day – if they last that long.
 

Victoria Abbott is the mother and daughter team of Victoria Maffini and Mary Jane Maffini. They are still very excited about the first in their new book collector series: The Christie Curse. The second book, The Sayers Swindle will be out in December. They're hard at work on The Wolfe Widow.

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