Marinated Mushrooms with Fresh Tarragon

Preparation info
  • Makes


    First-Course Servings when Served with 3 other Crudité Salads
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

These mushrooms may not look like much, especially after they have sat awhile and turned dark, but the darker they are, the better their flavor. For the best flavor, make them the day before serving.


  • 1 pound cultivated mushrooms, preferably cremini
  • ½ cup extra virgin olive oil, or more as needed


Cut the end off the bottom of each mushroom stem if dried out or dirty. Rinse the mushrooms in a colander under running cold water while rubbing them together between your hands. Drain the mushrooms until dry, and then slice them as thinly as you can. You can use a vegetable slicer set to the thinnest setting, but be careful of your fingers.

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