Eosinophilic Esophagitis Friendly Italian Marinated Mushrooms
Total time1 hr 20 min
Prep time15 min
Cook time5 min
5.0(3)
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Learn more →Ingredients
6 servings
- 1 ½ lb button mushrooms, stems trimmed
- 1 tbsp kosher salt, for blanching water
For the marinade
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
Instructions
- 1
Bring a large saucepan of water to a boil over high heat. Add 1 tbsp kosher salt and the mushrooms, and blanch for 3 minutes, until just tender but still firm when pierced with a knife tip.
- 2
Drain the mushrooms through a colander and spread them on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture will dilute the marinade.
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