These mushrooms go so well with so many dishes. You can use them in pasta, in a salad, or in a warm creamy dish. We’re going to start by poaching our mushrooms then we’ll get into our marinade. These mushrooms can be made a day or two in advance and held in the marinade until ready to use and eat!

Garlic Poached Mushrooms

WHAT YOU’LL NEED:

• 1lb mushrooms of choice, washed and trimmed (save those stems for vegetable broth)

• 1 quart (32 oz) of water

• 2 cloves of smashed garlic, peels removed

• 1 bay leaf

• Juice and peel of 1 lemon

• 1 teaspoon of salt

WHAT YOU’LL DO:

Add all of the ingredients to a large pot. Make sure the water is covering the mushrooms - although some of them might want to pop up and float, that’s ok! Bring the pot to a boil, cover and then turn down to medium - low. Poach the mushrooms on this temperature for about 1 hour or until tender, including the stems. Once tender, strain out the mushrooms being sure to remove all of the aromatics. While your mushrooms are poaching, let’s make our marinade.