Summary of "Easy Marinated Mushroom Salad Recipe"

Easy Marinated Mushroom Salad Recipe by Jack Peppa

Mushrooms (about ¾ pound total; mix of oyster, wild, and regular cremini mushrooms)
1 large onion (about 8 oz), cut into wedges and separated
½ cup white wine
Lemon rind (about 1 to 1½ teaspoons)
Lemon juice (2–3 tablespoons, seeds removed)
1 sprig of thyme
2 bay leaves
1 teaspoon coriander seeds
½ teaspoon fennel seeds
1 teaspoon salt
1 teaspoon black pepper
3 tablespoons olive oil

Prepare Mushrooms Use the tender tops of mushrooms; discard tough bottoms. Wash mushrooms briefly only when ready to use by lifting them out of water to avoid dirt settling back. Smaller mushrooms can be left whole; larger ones cut into pieces.
Prepare Onion Cut into wedges and separate.
Combine Ingredients In a pot, add mushrooms, onion wedges, white wine, lemon rind and juice, thyme, bay leaves, coriander seeds, fennel seeds, salt, pepper, and olive oil.
Cook Bring mixture to a strong boil. Cover and boil for 8–10 minutes at most until mushrooms are cooked and tender.
Cool & Store Let the mixture cool completely. Transfer into jars and refrigerate. Marinated mushrooms can be stored up to one month in the refrigerator.

Mushrooms do not need extensive washing; wash only right before use.
Avoid washing mushrooms too early to prevent sogginess.
Coriander seeds provide a distinct flavor different from ground coriander (cilantro).
The marinade can be used with other vegetables such as cauliflower, pearl onions, or zucchini.
Serve cold as a salad or as an addition to other dishes.