Lemon-Parsley Marinated Mushrooms

For whatever reason, mushrooms seem to be a most polarizing sort of food. People either love them or hate them. As for us, we both love them. We’ve eaten and enjoyed them almost every possible way they can be prepared - except marinated. After seeing countless recipes on Pinterest and raw food blogs lately, we decided to try it for ourselves. Result: new favorite way to eat mushrooms.

Mushrooms are often mistaken for a vegetable, but that’s not accurate. In fact, they’re really a fungus. That sounds really rude, but it is what it is. Rich in Vitamin D, B Vitamins, calcium, and iron, mushrooms are an excellent source of numerous important nutrients. They also contain the cancer-fighting, fat-burning enzyme CLA [conjugated linoleic acid] which is otherwise found only in animal foods like milk, cheese, and beef. Weird... but awesome.

INGREDIENTS [makes 1 gallon bag of mushrooms]

6 c. white button mushrooms
½ of 1 sweet white onion
½ c. chopped parsley

INGREDIENTS for Marinade

¼ c. lemon juice
¼ c. olive oil
¼ c. white wine vinegar
1 tsp. sea salt [or more to taste]
1 tsp. black pepper

Combine the marinade ingredients in a small bowl and set aside while you work on the 'shrooms.

Chop all of the mushrooms about ¼” thick and place into a large bowl. Add thinly sliced onion and combine with your hands.

Pour the marinade over the ingredients and mix until everything is thoroughly coated. Empty the mushrooms into a 1-gallon Ziplock freezer bag and squeeze as much air out as you can.

Refrigerate the mushrooms for at least 4 hours. About once an hour, remove the bag and flip it to move the ingredients around a bit. Once enough time has passed, remove them from the fridge, serve, and enjoy.

This recipe is easy to make and stays great for leftovers all week. It also makes for an easy side dish if you’re having company over for dinner. We’ll be taking it along on park picnics this summer!