Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.5 Kcal (1614 kJ) | ||
| Calories from fat | 111.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.36g | 19% | |
|---|---|---|---|
| Cholesterol | 2.27mg | 1% | |
| Sodium | 5079.97mg | 212% | |
| Potassium | 448.22mg | 10% | |
| Total Carbs | 61.7g | 21% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 6.04g | 24% | |
| Protein | 9.77g | 20% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 1.7mg | 9% | |
| Calcium | 204.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 228.63 Kcal (957 kJ) | ||
| Calories from fat | 65.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 19% | |
|---|---|---|---|
| Cholesterol | 1.34mg | 1% | |
| Sodium | 3012.72mg | 212% | |
| Potassium | 265.82mg | 10% | |
| Total Carbs | 36.59g | 21% | |
| Sugars | 4.83g | 33% | |
| Dietary Fiber | 3.58g | 24% | |
| Protein | 5.8g | 20% | |
| Vitamin C | 6.7mg | 19% | |
| Iron | 1mg | 9% | |
| Calcium | 121.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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