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Marinated Mushrooms with Extra Virgin Olive Oil

Course: Appetizer


  • 2 cups Dash of Thyme Extra Virgin Olive Oil
  • 6 garlic cloves peeled and smashed
  • 1- pound small white button mushrooms cleaned and stems trimmed
  • cup freshly squeezed lemon juice from 2 medium lemons
  • 6 tablespoons finely chopped Italian parsley
  • 2 tablespoons finely chopped tarragon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper


  • Heat olive oil and garlic in a large frying pan over medium heat until warmed and fragrant, about 4 minutes. Remove the pan from heat, add mushrooms, stir to coat, and let cool to room temperature.
  • Add remaining ingredients and stir to coat. Transfer mushrooms to an airtight container and place in the refrigerator to marinate for at least 24 hours and up to 1 week.