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:

  1. Mix the olive oil, vinegars, lemon juice and lemon zest in a mixing bowl.
  2. Finely chop the shallot and grate the garlic clove.
  3. Add the shallot, garlic and chilli flakes to the bowl with the marinade. Season with a pinch of salt and pepper.
  4. Separate the mushroom stems from the mushrooms.
  5. Finely chop the mushroom stems.
  6. 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.
  7. Enjoy!
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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.

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