Twice-Marinated Mushrooms

Twice-Marinated Mushrooms
Photo by Scott Phillips


  • 1-½ cups dry white wine
  • ¼ tsp. crushed red pepper flakes
  • 1 4-inch sprig rosemary
  • 2 1x4-inch strips lemon zest, white pith removed
  • 1 lb. mushrooms
  • ¾ cup extra-virgin olive oil (approximately)
  • ½ cup white wine vinegar
  • + 5 more ingredients
    • 3 medium cloves garlic, crushed
    • ½ tsp. juniper berries (about 14), lightly crushed
    • ½ tsp. fennel seed, lightly chopped
    • ¼ tsp. coarsely ground black pepper
    • 2 tsp. kosher salt

Mix the wine, vinegar, garlic, lemon zest, rosemary, salt, juniper berries, fennel seed, red pepper flakes, and black pepper to make a marinade. Heat 3 Tbs. of the olive oil in a 12-inch skillet over medium-high heat until very hot. Add the mushrooms and cook, stirring once or twice, until golde...

View full recipe at Fine Cooking


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