Marinated Mushrooms With Shallots and Thyme

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!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 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

Directions

1. Preheat oven to 475°F.
2. 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.
3. 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.
4. Refrigerate at least 12 hours before serving. They will develop more and more flavour over the next few weeks.