Marinated Mushrooms
Tender mushrooms soaked in a garlicky marinade. These are delicious served as a snack with bread, or you could add into an omelette or even serve as part of an sharing platter.
Substitute:
- No shallot? Use red onion.
- No apple cider vinegar? Swap for white wine vinegar.
- No parsley? Try with coriander, basil or mint.
Prep time: 15 minutes
Cook time: 0 minute
Total time: 15 minutes
Servings: 2
Ingredients:
150 g Mushrooms
8 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp Apple cider vinegar
1 Garlic clove
1 Shallot
a pinch of Chilli flakes
1 tbsp Parsley (chopped)
1 Lemon (zested and juiced)
Recipe:
- Mix the olive oil, vinegars, lemon juice and lemon zest in a mixing bowl.
- Finely chop the shallot and grate the garlic clove.
- Add the shallot, garlic and chilli flakes to the bowl with the marinade. Season with a pinch of salt and pepper.
- Separate the mushroom stems from the mushrooms.
- Finely chop the mushroom stems.
- Put mushrooms and stems into a serving owl and pour over the marinade, then mix well to coat. Serve as part of a mezze platter or with bread.
- Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days.
Leftovers
Tapenade: blend the mushrooms until they're a smooth paste. Crostini: cut the mushrooms into quarters. Spread toasted soft cheese on top of crusty bread and top with the mushrooms. Mushroom eggs or omelette: chop the mushrooms, then stir them into omelettes and scrambled eggs. Salads: scatter the marinated on top of salads and use the leftover marinade as a salad dressing.
