Marinated mushrooms with shallots and thyme
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- Prep Time5 mins
- Total Time5 mins
- Makes6 Servings
Marinated mushrooms with shallots and thyme. (Photo, Angus Fergusson.)
Ingredients
2 227-g pkgs button mushrooms, washed and dried
4 shallots, sliced
1/4 cup olive oil
1/4 cup red-wine vinegar
1/4 tsp salt
1 tsp dried thyme
Instructions
Preheat oven to 475F. Slice mushrooms in half and arrange in one 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 min.
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 (per serving)
Calories 46, Protein 1g, Carbohydrates 4g, Fat 3g, Fibre 1g, Sodium 34mg.
These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge raids
Switch It Up!
Balsamic Mushrooms Follow master recipe, substituting 4 large sliced garlic cloves for shallots and using balsamic instead of red-wine vinegar. Omit thyme.
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