Marinated Mushrooms With Shallots and Thyme |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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! 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.
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