I love anything that is infused with flavor. Brining meat, pickling produce, fermenting vegetables, it all has one thing in common: You are elevating the flavor of something that may not have been the star on its own. These lemon and thyme marinated mushrooms are the perfect example, I would never sit down and just pop mushrooms into my mouth, but when they soak in a deliciously tart brew they become intoxicating!
When I was younger, my dad was a truck driver. On occasion there would be a damaged load that he would be given to bring home for himself. I recall once this led to our freezer being stocked with an entire year's worth of strawberry yogurt. This was exciting for a week or two, until you realized every snack you get for the next 11 months will need to be chiseled out of this little white plastic cup. Then it quickly loses its appeal. I have loathed strawberry yogurt ever since. Yes, I know, starving kids, Africa, and all that stuff.
A much smaller damaged bounty my dad once was able to commandeer consisted of a few curious jars of marinated mushrooms. This was nothing I'd ever sampled before, but I was intrigued by the idea. Upon twisting open the jar, and popping the first succulent mushroom into my mouth, I was in love at first bite. It was tart, meaty, a little earthy, and utterly scrumptious. I proceeded to hoard just about all of the remaining jars for myself as midnight snacks during summer break.
As I grew older it became quite rare that I would ever get to snack on these again. They never made their way onto my mom's grocery list and when I moved out of the house, their price tag kept them off my grocery list too. That all changed once I learned how to cook, however. Making food from scratch makes everything more cost-effective, including marinated mushrooms. I don't know if I will necessarily hoard these for late night snacks any longer, but they are a great treat to make on occasion when I want to cook up some memories too.
I find mason jars to be ideal for storing and marinating these mushrooms. If you don't already have a good selection of mason jars on hand, you can get them from Amazon dirt cheap, or ask your grandma for hers. I view mason jars as essential items every kitchen needs to be stocked with.
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Lemon and Thyme Marinated Mushrooms in Oil
- 1 lb Button Mushrooms
- 6 tablespoon Olive Oil
- 3 tablespoon Lemon Juice one lemon
- 1 Bay Leaf
- 4 sprigs Thyme
- 2 cloves crushed Garlic
- 16 Peppercorns
- ¼ teaspoon Salt
- Add all ingredients to a saucepan and simmer until mushrooms are fully cooked and have reduced slightly in size. About 15 minutes.
- Let marinate overnight, and enjoy.
- Keep refrigerated and eat within 10 days.
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Thanks for this recipe! I would not have thought of thyme and lemon!
Fox Valley Foodie
I'm glad you liked it!
Cant wait to get started on these recipes. New to site. What is the best olive oil to use for cooking and the best for salads?
Fox Valley Foodie
Welcome Denise! Thanks, for taking the time to comment. For salads I would always use a cold pressed extra virgin olive oil. If I am cooking with olive oil, a less expensive olive oil (not "extra virgin") would suffice. You would end up cooking out all the delicious nuances of extra virgin, so it isn't worth the extra money. Plus extra virgin has a lower smoke point too, which isn't good for cooking.
These are really the perfect cocktail time treat. One bite and packed with flavor. Love them and thanks for pinning them to Let's Get it Started.
Fox Valley Foodie
Thanks for stopping by and for letting me join Let's Get it Started!