Marinit Gharch (مارینیت قارچ) — Persian-Style Marinated Mushrooms

• 500 gButton mushrooms (wiped clean, stems trimmed; halved if large)
• 120 gYellow onion (finely diced)
• 45 mlOlive oil (extra-virgin)
• 120 gTomato puree (plain, unsweetened)
• 60 mlWhite wine vinegar (or distilled white vinegar)
• 30 mlLemon juice (freshly squeezed)
• 12 gGarlic (finely grated or minced (about 4 cloves))
• 6 gSalt (fine sea salt)
• 1 gBlack pepper (freshly ground (about 1/2 teaspoon))
• 60 mlWater (to loosen the marinade and gently braise)
• 15 gFresh parsley (finely chopped (about 1/2 cup loosely packed))

Instructions

1. 1

   Prepare the mushrooms: wipe with a damp paper towel (avoid soaking), trim any dry stem ends, and halve any large caps so pieces are similar in size. Set aside at room temperature while you build the marinade; even sizing helps them cook evenly and absorb the tangy dressing.

2. 2

   Make the base: heat olive oil in a wide skillet over medium heat (about 175°C surface heat) for 1 minute. Add diced onion and cook 6–8 minutes, stirring often, until softened and translucent but not browned; browning can make the marinade taste bitter once chilled.

3. 3

   Bloom the aromatics and tomato: add garlic and stir for 30 seconds until fragrant. Add tomato puree and cook 2–3 minutes, stirring constantly, until it darkens slightly and looks glossy. This brief cook removes raw tomato sharpness and creates a richer, more rounded umami base.

4. 4

   Balance the tang: stir in vinegar, lemon juice, water, salt, and black pepper. Bring to a gentle simmer over medium heat, then reduce to low and simmer 2 minutes. Taste carefully (it should be bright and slightly sharp); adjust with 5–10 ml water if it feels too intense.

5. 5

   Cook the mushrooms gently: add mushrooms to the skillet and fold to coat. Cover and cook on low 8 minutes, stirring once halfway. Uncover and cook 3–5 minutes more until mushrooms are tender and have released liquid, and the marinade lightly clings instead of looking watery.

6. 6

   Cool and marinate: transfer mushrooms and all juices to a glass or stainless container in a shallow layer. Cool uncovered for 20 minutes, then cover and refrigerate at least 2 hours (preferably overnight). Stir once after 1 hour so every piece marinates evenly.

7. 7

   Finish and serve: 10 minutes before serving, stir in chopped parsley. Serve chilled or cool (about 8–12°C) as a mazzeh-style appetizer. Spoon some of the marinade over the top so the onion-tomato dressing coats each mushroom for maximum flavor.