Make these party-friendly marinated mushrooms with either our Biancolilla or Nocellara Extra Virgin Olive Oil. Let your personal taste be your guide- prefer a delicate buttery balance to the mushrooms, then choose our Biancolilla; looking for a peppery bold punch of flavor, then choose our Nocellara. The flavor of our extra virgin olive oil comes through clearly in this dish, so this is a great opportunity to showcase our oils to your friends and family. Make two batches- one with each of our organic extra virgin olive oils!
1 pound white button mushrooms, stems trimmed to caps, cut into quarters (see note)
1/4 cup Olio Taibi Biancolilla or Nocellara Extra Virgin Olive Oil
1/4 cup red wine vinegar
1/2 tsp kosher salt
1/2 tsp dried oregano
1/4 tsp freshly ground black pepper
1/8 tsp red pepper flake
1 large fat garlic clove, peeled and crushed
2 TBS chopped parsley
Bring a large pot of salted water to a boil.
Add mushrooms, cook for 4-5 minutes, until tender.
Meanwhile, combine Olio Taibi extra virgin olive oil of choice, red wine vinegar, salt, oregano, black pepper, red pepper flake in a large bowl.
Drain mushrooms from pot, add to big bowl with dressing. Stir to coat and marinate.
When cool, add parsley.
Serve at room temperature. (see note)
Depending on the size of your mushrooms, you may prefer to do halves, or if they are really large, sixths or eighths. You're looking to have the mushrooms approximately in 1.5" (4cm) pieces, before cooking.
If you wish to make these ahead, you absolutely can. The mushrooms store well in the fridge for days. Set on counter to bring to room temperature before serving (this will take about an hour).