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.