Marinated champignons in olive oil with tarragon and parsley
4 servings
60 minutes
Marinated champignons in olive oil with tarragon and parsley are a true delight for lovers of exquisite snacks. Their history roots back to European cuisine, where fresh mushrooms have always been valued for their tender texture and rich flavor. The spicy olive oil infused with garlic aroma, combined with lemon juice, parsley, and tarragon creates a vibrant flavor palette. The mushrooms become juicy, filled with a rich bouquet of herbs and spices, while the marinating process makes them especially tender. This snack pairs wonderfully with meat and fish dishes, adding freshness and piquant notes, and also perfectly complements crispy bread and young cheeses. Serve chilled to allow the flavors to fully unfold.
1
Cut off the stems of the mushrooms, leaving only the caps.
2
In a large skillet, heat olive oil and peeled, slightly crushed garlic cloves until fragrant, about 4 minutes.
- Olive oil: 2 glasss
- Garlic: 6 cloves
3
Remove from heat and add the mushroom caps, mix well and cool to room temperature.
- Fresh button mushrooms: 500 g
4
Add lemon juice, parsley, tarragon, salt, and pepper. Mix and transfer to a container. Refrigerate for 24 hours to a week.
- Lemon juice: 0.3 glass
- Chopped flat-leaf parsley: 6 tablespoons
- Chopped tarragon leaves: 2 tablespoons
- Coarse salt: 2 teaspoons
- Freshly ground black pepper: 1 teaspoon
