Marinated Mushrooms for Antipasto
1 pound small mushrooms
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½ red onion
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves
½ teaspoon salt
½ teaspoon freshly ground black pepper
Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
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