Marinated Mushrooms

After our trip from Spain, I decided to host a tapas party at Casa Sparaga. We loaded up the fridge with Sangria and put together a Spanish menu from "The New Spanish Table" and Cook's Illustrated. We enjoyed delicious patata bravas, tomato and red onion salad, sizzling garlic shrimp, meatballs, marinated mushrooms and even a cheese plate (no, I didn' do it! Corryn handled all cheese-related chores). For dessert, my signature molten cakes.

The mushrooms were very easy and tasted delicious. I made them the day before and pulled them out of the fridge an hr before guests arrived. They are also only 110 calories per serving.
On Sunday after the party, I had leftovers for breakfast with some baguette and tomato while reading Travel & Leisure. That's the life.

This week, I also capped off a work day at Boqueria on 19th Street between 5th and 6th for the first time. I enjoyed some great red wine, pan con tomate, blistered peppers and patata bravas. Highly recommend it.

Marinated Mushrooms (another hit from Cooksillustrated.com)

Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together.

Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three.

INGREDIENTS
3 tablespoons extra-virgin olive oil , plus 1 tablespoon for finishing
1/8 teaspoon red pepper flakes
Table salt
1 pound cremini mushrooms or white button mushrooms, cleaned, left whole if small, halved if medium, quartered if large
2 tablespoons lemon juice from 1 lemon, plus 1 tablespoon for finishing
1 medium clove garlic , sliced very thin
1 large shallot , chopped fine (about 1/4 cup)
1/4 small red bell pepper , chopped fine (about 1/4 cup)
1 teaspoon minced fresh thyme leaves or 1 tablespoon chopped fresh parsley or basil
Ground black pepper

1. Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking. Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes. Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes. When cooled, transfer mushrooms to medium bowl, leaving behind any juices. Stir garlic, shallot, and bell pepper into mushrooms, cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.

2. Before serving, allow mushrooms to stand at room temperature about 1 hour. Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.