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.

Ingredients:

  • 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!

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