Marinated Mushrooms with Extra Virgin Olive Oil Appetizer Recipe
-2 cups Sonoma Farm extra virgin olive oil
-6 garlic cloves, peeled and smashed
-1 pound small white button mushrooms, cleaned and stems trimmed
-1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
-6 tablespoons finely chopped Italian parsley
-2 tablespoons finely chopped tarragon
-2 teaspoons kosher salt
-1 teaspoon freshly ground black pepper
Heat olive oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.