Recipe by: Martha Stewart
Serves: 4
Prep Time: Quick & Easy


1 pack cremini mushrooms, or a mix of cremini and oyster mushrooms

1 tablespoon pure lemon juice

1 tablespoon white-wine vinegar

2 tablespoons oregano

3 tablespoons extra virgin olive oil

0.5 teaspoons coarse grey sea salt

1 pinch freshly ground pepper

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Prep: Coarsley chop oregano. 

1. Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.

2. Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. 

3. Serve at room temperature.