1lbmilkcapscleaned, trimmed, and quartered or halved if large. If the mushrooms are small, leave them whole.
½teaspoonkosher salt
¼teaspoonfresh ground black pepper
½tablespoonchopped wild thyme or ½ teaspoon dried thyme
2clovesof garlicsliced
¼cupflavorless oil
½cupextra virgin olive oil
Zest of half a lemongrated
Instructions
Heat the oil in a non-reactive saucepan, add the mushrooms and cook until lightly browned, then move them to the side of the pan, add the garlic and cook until lightly browned.
Add the thyme, lemon zest, salt and pepper and stir to combine.
Remove the mushrooms from the pan with a slotted spoon and put in a container, then top with the extra virgin olive oil, pressing the mushrooms down so that the oil covers them.
Label, date, and refrigerate for up to 3 days.
Notes
I asked our tour guide how people in Provence liked to marinate their mushrooms, and it's pretty similar to how I typically marinate mushrooms. The wild French thyme was all over the place in Provence and flavored the cuisine, dried domestic thyme is a good substitute since the wild thyme is very strong. Note also there's also no acid in the marinate, which means the mushrooms should be eaten a day or two after they're made.