From the lemon, grate the zest and squeeze the juice, cut the garlic into slices, separate the leaves from the stems of the thyme and chop finely. Instead of thyme, you can use parsley.
Rinse and dry the champignons. Heat half the oil in a pan and put the mushrooms out, cook for about 5 minutes, stirring occasionally, the mushrooms should lightly brown.
Transfer the mushrooms to a deep plate, add the juice and lemon zest, bay leaf, thyme, garlic, pour in the rest of the oil. Mix well and salt, pepper to taste.
Leave the champignons for 3 hours and after which you can serve, the longer they stand, the tastier it will be. Keep in the refrigerator.
Marinated champignons without vinegar are juicy, aromatic and most importantly delicious. Such an appetizer can be cooked quite quickly and simply, you can serve the mushrooms after 1.5 hours, but the longer they stand, the more aromatic and rich the taste and aroma will be. Such mushrooms can be served on the festive table, they are perfect for meat dishes, vegetable side dishes and fish. Instead of olive oil, you can use odorless vegetable oil.