Delightfully marinated mushrooms, with a teriyaki option.
1 lb medium size mushrooms (button, cremini, or your choice)
2 Tbsp EVOO**
1 Tbsp fresh lemon juice
2 Tbsp sugar
1/4 cup vinegar
1 Tsp kosher salt
1 clove garlic - minced
1/4 Tsp dried oregano
1/2 Tbsp fresh parsley - minced
2-3 Tbsp filtered water
1. Rinse shrooms and trim stems flush with caps. Saute in oil over medium-low heat, 3-4 minutes, stirring frequently to coat/absorb.
2. Add lemon juice, stir well, remove to glass bowl.
3. In original pan, heat sugar, salt, vinegar, and water on medium low until sugar is melted. Add remaining ingredients and stir well for one or two minutes.
4. Pour over shrooms, cover, and chill for 2-3 days.
** For a teriyaki slant… replace 1-2 Tsp of the EVOO with sesame oil. Then add 1+ Tsp soy sauce, 1/2 Tsp minced fresh ginger, 1 Tsp brown sugar, and 1 Tsp toasted hulled white sesame seeds to final heating.