While you can buy marinated mushrooms in a jar or from the bulk olive section of your grocery store, try making them yourself. It only takes about 10 minutes, and you can use the kind of mushrooms you want to use and you can control the flavor profile.
Rinse those lovely mushrooms under cold water to remove any excess dirt.
Dry them off and half them lengthwise.
But not this guy. He’s way too cute and little.
Toss the sliced mushrooms into a pot big enough to hold them and the Italian dressing.
Pour in the dressing and add freshly ground black pepper or red pepper flakes if you want a little kick.
Bring them to boil over medium-high heat. Stir occasionally.
Resist the urge to reach into the boiling concoction to pull one of those bad boys out.
After they’ve boiled for 5 minutes, remove them from the heat and transfer to a bowl you can put in the fridge. Let them sit in the fridge for at least 2 hours. Longer is better – they’ll get even tastier.
- 1 lb fresh cremini mushrooms (or mushrooms of your choosing)
- 16 oz bottle of Italian dressing
- Freshly ground black pepper or red pepper flakes (optional)
- Rinse mushrooms under cold water and drain in a colander.
- Half each of them, unless they are already very small.
- Dump them into a big enough pot to hold the mushrooms and the dressing.
- Cover the mushrooms with the whole bottle of dressing.
- Add freshly ground pepper or pepper flakes, to taste, if desired.
- Bring the pot to boil over medium high heat.
- Let the mushrooms boil in the dressing for 5 minutes.
- Remove from heat and pour into a fridge-safe bowl.
- Refrigerate for at least 2 hours, but the longer, the better.
- When you’re ready to serve them, drain off the dressing, or serve with a slotted spoon.