May Contain Nuts

I cook clean yell at kids work clean repeat & I AM ALL ABOUT EFFICIENCY

Marinaded Mushrooms Appetizer/Snack

This recipe is inspired by Chatelaine and I’ve been meaning to make it but was waiting until I got a mason jar.   I don’t really understand the importance of a mason jar but hubs explained it’s how it seals… uhm ok.


  • One pack of button mushrooms
  • Sliced shallots
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • Salt
  • 1 tsp dried thyme

Preheat oven to 475F.

Slice mushrooms in half and place in large baking sheet.  Add shallots.

Roast in top of oven until juices are released.  About 5 minutes.

Whisk oil with vinegar, salt and thyme in a large bowl.  Add hot mushrooms and shallots, toss until coated (mine were soaked, I didn’t really measure the oil and vinegar…)

Pack in jar with oils and place in fridge for at least 12 hours.

* Lasts for a few weeks but I’m sure it’ll be gone before then!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: