Marinated button mushrooms are typically included in an antipasto platter, but they make a great solo starter too. Use your favorite combination of wild or domestic mushrooms and, for a heartier dish, try swapping the white wine for red. These mushrooms will last for up to a week in the refrigerator.

　　

Ingredients

Serves 4 to 6

　　1/4 cup olive oil

　　Two 12-ounce packages button mushrooms, rinsed and patted dry

　　2 garlic cloves, crushed with the side of a chef’s knife

　　2 teaspoons fresh thyme

　　1 tablespoon salt

　　1/4 teaspoon freshly ground black pepper

　　1/4 cup dry white wine

　　1/2 cup chopped fresh parsley

　　Juice from 1 lemon

　　

Step 1

Preheat the oven to 500°F.

　　

Step 2

Heat the olive oil in a large ovenproof frying pan over high heat. Add the mushrooms, garlic, thyme, salt, and pepper and cook, stirring once or twice, until the mushrooms begin to brown, about 4 minutes.

　　

Step 3

Place the skillet in the oven and cook for 10 minutes, stirring once after 5 minutes.

　　

Step 4

Transfer the skillet to the stove top over high heat. Add the white wine and with a wooden spoon scrape up any bits that have clung to the pan. Allow the wine to come to a boil, then add the parsley and lemon juice.

　　

Step 5

Transfer the mushrooms along with their cooking liquid to a container and allow to cool. Cover with a tight-fitting lid and place in the refrigerator until ready to serve.

　　Reprinted with permission from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow with Lauren Deen. Copyright © 2011 by Daniel Holzman and Michael Chernow; photographs copyright © 2011 by John Kernick. Published by Ballantine Books, an imprint of The Random House Publishing Group. All Rights Reserved.Daniel Holzman is executive chef at The Meatball Shop. He is an alum of Le Bernadin, San Francisco's Fifth Floor, and Aqua, among other highly acclaimed restaurants. He attended the Culinary Institute of America, where he received a full scholarship from the James Beard Foundation.Michael Chernow runs the front-of-house operations and the beverage program at The Meatball Shop. He has worked extensively in restaurants in New York and Los Angeles. He is a graduate of the French Culinary Institute, where he earned degrees in culinary arts and restaurant management. He and Holzman met as teenagers when they worked together as delivery boys at the New York vegan restaurant Candle Café. Needless to say, the vegan thing didn't really stick.Lauren Deen is the author of the New York Times bestselling Cook Yourself Thin series and Kitchen Playdates. She is an Emmy award—and James Beard award— winning television producer and director. She is currently executive producer of food(ography) on the Cooking Channel.