Prep 20 mins
Cook 5 mins
These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge raids. You will need to refrigerate these for at least 12 hours, which I did not include in the time. Enjoy!
- 1 lb button mushroom, washed and dried
- 4 shallots, sliced
- 1⁄4 cup olive oil
- 1⁄4 cup red wine vinegar
- 1⁄4 teaspoon salt
- 1 teaspoon dried thyme
- Preheat oven to 475°F.
- Slice mushrooms in half and arrange in 1 layer on a large rimmed baking sheet. Add shallots. Roast in top third of oven until mushrooms have released most of their juices, about 5 minutes.
- Whisk oil with vinegar, salt and thyme in a large bowl. Add hot mushrooms and shallots and toss until coated. Pack into 2 - 500 ml Mason jars. Distribute oil-vinegar mixture between jars. Fasten lids.
- Refrigerate at least 12 hours before serving. They will develop more and more flavour over the next few weeks.
These are full of umph, and would go well with lamb or steak or another strong flavored meat. The vinegar flavor comes through, but because they are cooked for such a short time, they still have some texture. I didn't have button mushrooms, so quartered regular sized ones.