Marinated Mushrooms

UPDATE (25 Jan. 2010): Replaced not-so-good shot from the night before with a superior action pic from my desk.

At first I was going to try Bittman's simple, classic take on this dish, but was unsure whether the mushrooms would last a half-day in Mr. Bento without turning brown and sad. So I tried a variation on this version. The result was a sharper, better-tasting flashback to the the marinated mushrooms I used to pick up from many a random deli counter when I craved them. Bonus: a cup or so of light mushroom broth, ready to turn into rice water or a soup base or something equally yummy.

• 8 oz. white button mushrooms, stemmed and cut into chunks
• 1/2 cup water
• 2-1/2 tbsp. olive oil
• 2 tsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. thyme
• 2 thin scallions, sliced

Bring water to a boil. Add mushrooms and simmer for 5-10 minutes, so they're starting to soften but aren't going limp.

Meanwhile, whisk together all the remaining ingredients. Add the mushrooms and toss till they're thoroughly coated. Taste, adjusting seasoning if necessary.

Refrigerate overnight and enjoy the next day.