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:
- 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.
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