There’s this cute Italian restaurant we really enjoy in downtown Austin called Sagra.
One of the dishes we like so much is their Piatto Sagra, a cured meat and cheese platter which has all sorts of delicious cured Italian meats and cheeses.
The platter is quite fancy — it also comes with their homemade strawberry preserves, parmesan bread and truffle honey.
I keep telling myself I’m going to do a post on it and replicate it at home.
But, then…I don’t. Sigh.
What do I do instead? I make a different Italian appetizer — something else entirely that isn’t even on the menu: Marinated Mushrooms.
One day, delicious Meat and Cheese Platter. One day.
Until then, enjoy these tasty little mushrooms. A welcome addition to any Italian platter, if you ask me!
- 5 tbsp good quality olive oil divided
- 1 lb small cremini mushrooms about 20
- juice and zest from 1 lemon
- 2 tbsp white wine vinegar
- 2 cloves garlic minced
- 1 tbsp shallots finely chopped
- 1 tsp dried oregano
- 4 sprigs fresh thyme finely chopped
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp dried tarragon
Add 2 tbsp. olive oil to a large skillet over medium heat.
Add the mushrooms and toss to coat with olive oil. Cook for about 5-6 minutes, stirring frequently, until the mushrooms start to release their juices and are slightly browned on all sides.
Remove from heat and stir in the lemon zest and juice, vinegar, garlic, shallots, oregano, thyme and other seasonings.
Pour over the remaining 3 tbsp. olive oil and season to taste with salt and pepper. Pour into a bowl and allow to cool.
Serve at room temperature.