Marinated Mushrooms
Description
Love tapas? Love delicious moreish morsels? Love mushrooms?
Worried about turning up empty handed to your next gathering…. or want to show your friends and family up with a homemade dish that will have them thinking they’ve underestimated your kitchen ability? This is a recipe for you.
Simple ingredients, easy to source and cheap to make. Good luck with leftovers – we’ve even watched people pick the mushroom stems out and eat them because that’s all that was left!
Make ahead, the day or night before and leave in the fridge overnight for an intense flavour.
Ingredients
| 1/2 cup extra virgin olive oil |
| 1/4 cup red wine vinegar |
| 1/2 cup verjuice (vinegar section of your supermarket) |
| 1 tbsp. mustard seeds |
| 1/2 punnet fresh flat leaf parsley |
| 1 shallot |
| 3 garlic cloves |
| 200gm button mushrooms |
| 6 fresh sage leaves |
| 8 fresh thyme sprigs |
| salt and pepper to season |
Directions
- 1
- In a medium sized stainless steel bowl (or mixing bowl of choice), pour the oil, red wine vinegar and verjuice.
- 2
- Dice the shallot.
- 3
- Peel and crush the garlic, using either a garlic crusher or the back of a sharp knife.
- 4
- Roughly shred the parsley.
- 5
- Gently wash the mushrooms and cut into quarters.
- 6
- Season the oil and vinegar mix with salt and pepper.
- 7
- Add the garlic, parsley, shallot, mushrooms, sage leaves, thyme sprigs and mustard seeds to the mixing bowl and stir until the mushrooms are well coated.
- 8
- Cover and refrigerate for 3-5 hours or overnight.
- 9
- Serve in small dishes scattered with toothpicks so your guests can munch without any fuss.
LEAVE A REPLY HERE
Your email address will not be published.