These delicious little bites solve all kinds of snacking dilemmas, from last-minute appetizers to late-night fridge raids
Switch It Up!
Follow master recipe, substituting 4 large sliced garlic cloves for shallots and using balsamic instead of red-wine vinegar. Omit thyme.
Mushrooms & Bocconcini
Follow master recipe, sub– stituting 4 large sliced garlic cloves for shallots, and whitewine vinegar for red-wine vinegar. Add 4 thinly sliced sun-dried tomatoes and 200 g drained mini bocconcini balls before packing into jars.
Roast 484 g oyster mushrooms, torn into large strips. Whisk 2 tbsp vegetable oil with 2 tbsp dark sesame oil, 1/4 cup rice vinegar, 3 tbsp grated fresh ginger and 1/2 tsp red-chili flakes. Add hot oyster mushrooms and pack into jars.
5 Tasty Ways To Serve It
Skewer mushrooms & bocconcini with sun-dried tomatoes and fresh basil.
Asiago Mushroom Flatbread
Brush Greek pitas with oil-vinegar mixture from mushrooms & bocconcini. Top with coarsely grated asiago and any sliced, marinated mushrooms. Bake in centre of 400F oven until crust is crisp and cheese is melted, 15 min. Scatter with baby arugula.
Artichoke and Mushroom Bruschetta
Combine any marinated mushrooms, chopped, with chopped artichoke hearts and roasted red peppers. Spoon onto crostini or crackers.
Coarsely chop 1/2 cup Ginger-Sesame Mushrooms. Stir into 500 g medium ground beef with 1/2 tsp salt. Shape into 6 patties and cook in a large frying pan until firm to the touch, about 5 min per side.
Drizzle cooked steak with any mushroom marinade and top with mushrooms.