Just as we all have our pet peeves, so too do most of us have our favorite things. With me, mushrooms happen to be a major fave. I am generally happy to eat them in any guise or form be it soups, salads, sauteed with onions etc., you get the picture. Happily, DH loves them as much as I do and will never complain if a dish has mushrooms in it.

In Israel, many people start their meals in general, and Shabbat meals in particular with various and sundry salads, known as salatim. I have always loved marinated mushrooms and decided to finally pen a recipe. It’s very easy to make since it involves cooking all the ingredients (except the mushrooms) together briefly to infuse the spices into the oil and liquid and tossing the mushrooms in it. And, no surprise here, you marinate them till they are imbued with the spices and liquids and transform themselves into a touch of the divine. Easy peasy, let’s go.

Wash and pat dry 2 baskets full of mushrooms, when sliced thickly, about 4 cups.

Now these mushrooms are about 2 days old, which is fine since you are marinating them.

Next collect the spices

I cheated and used frozen garlic and parsley for this. It’s fine, no worries. I find this combo of spices particularly delish with the mushrooms. Next add the olive oil, lemon juice and apple cider vinegar.

Bring to the low boil and briefly cook together till the aromas start to sing from that pan, stir and all at once add your mushrooms.

Thoroughly toss the mushrooms with the spices and liquids until coated and cover pan and let cook for about 3 minutes. Remove from fire, still covered and let sit about 5 minutes with the cover on. Remove cover and get a container and pour the mushrooms with the marinade into the container, seal and pop into the fridge. Let sit at least 4 hours but best if you let marinate overnight. Take out of the fridge to bring to room temp for best flavor. These are a fabulous salad alongside your meal or as part of your array of salatim. Eat with challah or pita and try not to hog the whole dish!

Marinated mushrooms

4 cups thickly sliced mushrooms
2 heaping teaspoons crushed garlic
2 heaping teaspoons finely chopped parsley (fresh or frozen)
2 bay leaves
1/2 teaspoon smoked paprika
1 teaspoon sweet paprika
1 tablespoon brown sugar
1/4 teaspoon celery salt
1/2 teaspoon thyme
1 teaspoon dry mustard
1 teaspoon onion powder
A grinding of Italian spices (optional)
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons apple cider vinegar

Bring all ingredients to the boil except the mushrooms. Stir briefly and add sliced mushrooms. Cook and toss mushrooms till coated with dressing, about 3 minutes. Turn off flame and cover with lid. Let sit about 5 minutes. Transfer to jar or container and let marinate preferably overnight or at least a few hours. Wonderful with challah or pita.