Found this recipe a while ago and wanted to make it and I went to make it one day and it says to let marinate overnight so that didn’t work, so I saved this recipe for another time and that time is now…and I am soooo glad I made it! Deeeeeeelicious!
Recipe adapted from http://www.pinkbites.com/
1 pound of brown or white mushrooms, or a mix of both
4 tablespoons of good extra virgin olive oil, or more if needed
3 tablespoons white wine vinegar
2 cloves of garlic, minced
1/4 cup of red onions or shallots, finely chopped
2 tablespoons of fresh oregano, finely chopped
2 tablespoons fresh thyme, finely chopped
(the grocery store didn’t have fresh thyme, so I used about 1 tsp of dried thyme instead)
1/2 teaspoon of salt
1/2 teaspoon black peppercorns
Wash mushrooms well
and remove stems. Boil mushrooms in salted water
for about 10 minutes, drain and let cool.
While mushrooms cool, combine all other ingredients in a jar,
close the lid and shake until it’s all combined. Add mushrooms,
and refrigerate overnight. Remove from the fridge at least 10 minutes before planning on serving it.
Note: the olive oil may get hard on the fridge, you can void that by adding some vegetable oil to the marinade , or just shaking the jar every once in a while, which is what I do. (this is a note from the blog I got this recipe from and I tried this and it totally works, good to know for future recipes)!