Marinated mushrooms with shallots and thyme
2 227-g pkg 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
1. 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.
2. 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.
Per serving: 46 calories, 1 g protein, 4 g carbs, 3 g fat, 1 g fibre, 34 mg sodium.
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.
Mushrooms & Bocconcini: Follow master recipe, sub– stituting 4 large sliced garlic cloves for shallots, and white-wine vinegar for red-wine vinegar. Add 4 thinly sliced sun-dried tomatoes and 200 g drained mini bocconcini balls before packing into jars.
Ginger-Sesame Mushrooms: 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.
Five ways to use it
Antipasto Bites: Skewer mushrooms and 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.
Ginger-Mushroom Burger: 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.
Steak Garnish: Drizzle cooked steak with any mushroom marinade and top with mushrooms.