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