This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.
- 1 pound Cremini or white button mushrooms
- 1/3 cup lemon juice, fresh preferred
- 1 cup habanero-infused oil
- 3 tablespoons habanero mustard
- 3 cloves garlic, crushed
- 1 tablespoon chopped green onions
- 1 tablespoon capers, drained
- Salt to taste
- Chopped fresh parsley
Clean the mushrooms well using a soft brush. Trim the tough end, remove any dark spots, and leave the stems on the mushrooms. Place in nonreactive saucepan, sprinkle with a little of the lemon juice, and cover with water. Simmer until tender, about 10 to 15 minutes, drain and place in a nonreactive bowl.
Whisk together the lemon juice, oil, mustard, and garlic and pour over the mushrooms. Marinate at room temperature for 30 to 45 minutes.
Toss with the onions and capers and season with salt. Refrigerate for up to 1 week before serving.
Bring to room temperature, drain, and garnish with the parsley before serving.