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Marinated Mushrooms

  • Yield: 1 quart, 6 to 8 servings


  • 1/4 cup fresh lemon juice
  • 2 teaspoons salt
  • 2 teaspoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3/4 cup extra virgin olive oil
  • 2 pounds white button mushrooms, wiped clean, stemmed, and quartered


  • Whisk together the lemon juice, salt, garlic, pepper, basil, and oregano in a small mixing bowl. Gradually add the olive oil, whisking constantly. Put the mushrooms in a large bowl and add the marinade. Toss to coat evenly. Cover and refrigerate for at least 24 hours. Let come to room temperature before serving.