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!"
 
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photo by alvinakatz photo by alvinakatz
photo by alvinakatz
Ready In:
25mins
Ingredients:
6
Serves:
6
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ingredients

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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.

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Reviews

  1. 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.
     
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RECIPE SUBMITTED BY

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
 
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