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Marinated Mushrooms with Thyme and Pepper: A Delicious Starter or Side Dish
If you’re looking for a simple yet flavorful addition to your table, marinated mushrooms with thyme and pepper are a must-try. This recipe brings together earthy mushrooms, aromatic herbs, and a tangy marinade to create a dish that’s both versatile and satisfying. Whether served as an elegant appetizer, a savory side dish, or part of a charcuterie spread, these marinated mushrooms are sure to impress.
A Mediterranean-Inspired Favorite
Marinated mushrooms are popular across Mediterranean and Eastern European cuisines, prized for their bold flavor and ease of preparation. The combination of fresh thyme, cracked black pepper, and a zesty vinegar-based marinade gives these mushrooms a gourmet flair with minimal effort.
Ingredients
For the mushrooms:
- 500g (1 lb) button or cremini mushrooms, cleaned and halved if large
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon black peppercorns, lightly crushed
- 4–5 sprigs of fresh thyme
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/3 cup white wine vinegar or apple cider vinegar
- Salt to taste
Instructions
- Sauté the Mushrooms:
In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until fragrant (about 1 minute). Add the mushrooms and sauté for 5–7 minutes until they begin to release their juices and soften slightly. - Add Flavor:
Stir in the crushed peppercorns, thyme sprigs, and chili flakes if using. Cook for another 2 minutes, allowing the flavors to blend. - Deglaze and Marinate:
Pour in the vinegar and a pinch of salt. Stir well and simmer for another 2–3 minutes until the vinegar reduces slightly and coats the mushrooms. - Cool and Marinate:
Transfer the mixture (with all the marinade) to a bowl or jar. Let it cool to room temperature, then cover and refrigerate for at least 2 hours—or overnight for the best flavor. - Serve:
Serve cold or at room temperature as a starter, side dish, or part of an antipasto platter. Garnish with fresh thyme leaves or a drizzle of olive oil if desired.
