Emeril’s Marinated Mushrooms

I’ve written before about how many, many of my cookbooks are stored in my mother-in-law’s basement. I was down there earlier this week, and I’m not sure why, exactly, but I picked up a copy of Emeril’s Potluck.

Maybe it was nostalgia. When I was fresh out of college and working as an editorial assistant at HarperCollins, I worked on many of Emeril’s cookbooks. I organized and labeled the photos, mailed out galleys for advance praise, and wrote the flap copy (sample from this one: America’s favorite chef Emeril Lagasse is ready to party!)

Sure he has a goofy TV persona, but you guys, Emeril can cook. When Alex and I went to New Orleans last year we ate at one of his restaurants and it was very, very good. If you look past the celebrity, he is a classically trained, highly-skilled chef with a passion for super flavorful (um, “kicked up”) cuisine.

Many of his recipes are approachable even for novice cooks, too. Like this one.

Do you like marinated mushrooms? The store-bought kind always looks so pathetic to me, at the back of the olive bar, languishing in a bath of bad Italian salad dressing. But it doesn’t have to be that way! Fresh, homemade marinated mushrooms are bright, garlicy, and delicious.

Emeril’s recipe is a simple combination of ingredients that you probably already have on hand: lemon juice, garlic, dried basil, dried oregano, and olive oil, plus salt and pepper. Make them in advance, marinate them overnight, and I swear, it’s one of the best party appetizers ever.

Don’t believe me? I made these last weekend for a pool party, and at the end of the night, there was leftover grilled steak, leftover brownies, and leftover cherry pie, but this bowl of mushrooms? Wiped clean.

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Emeril's Marinated Mushrooms

These lemony mushrooms are the perfect make-ahead party appetizer.

Servings 8

Author Turnip the Oven

Ingredients

• 1/4 cup freshly squeezed lemon juice
• 2 large cloves garlic minced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 3/4 cup extra virgin olive oil
• 2 pounds white button mushrooms wiped clean and quartered
• 2 tablespoons minced fresh parsley

Instructions

1. In a large bowl, whisk together the lemon juice, garlic, salt, pepper, basil, and oregano. Slowly whisk in the olive oil. Add the mushrooms and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 24 hours. Let the mushrooms come to room temperature and sprinkle with the parsley before serving.