There are so many good things to say about these Marinated Antipasto Mushrooms. Firstly, I love mushrooms so it was a given when I began looking for antipasto ideas, antipasto mushrooms would end up on my list. I love antipasto… usually because it accompanies wine but also because I love little bite sized food that’s bursting with flavor. The fact it takes less then 10 minutes to make and is super easy is just an added bonus. With a little prep work, you could have a delicious selection of antipasto items ready for a fancy Wine and Cheese party, which is exactly what I did.
Oh the memories from that party. Sharing all those delicious wines and foods with my friends. Everyone making multiple trips to the food table just for “one more bite”. The mushrooms went so well along side the Marinated Feta Cheese and Marinated Olives. I will be posting the complete menu of my Wine and Cheese party should you wish to have your own… which I highly recommend!
Each couple brought 2 bottles of the same wine with them. I had a delicious selection of cheeses and finger foods to sample. I even tried a few new foods I had never sampled before like bison and lamb meat balls. It’s always fun trying out a few new recipes along with some old classics with friends.
Antipasto also makes a lovely Christmas gift or hostess gift around the holiday season! Keep a few jars in your fridge to bring your hostess. I don’t know of anyone who doesn’t love homemade gifts, especially if they are ones they get to eat.
- 1 lb Brown or white baby button mushrooms
- ¼ cup Extra virgin olive oil
- 3 tbsp White wine vinegar
- 2 Cloves of garlic, finely minced
- ¼ cup Shallots or red onion
- 2 tbsp Fresh oregano, finely chopped
- 2 tbsp Fresh thyme, finely chopped
- ¼ tsp Red chili flakes
- ½ tsp Salt
- ½ tsp Black peppercorns
- Brush all the dirt off the mushrooms with a damp cloth and remove the stems. Place the mushrooms in boiling water for about 10 minutes until they are tender. Drain the mushrooms and let cool.
- While mushrooms cool, combine the remaining ingredients in a mason jar, close the lid and shake until well combined. Add mushrooms, close lid and gentle rotate the can to completely coat the mushrooms. Refrigerate overnight. Remove from the fridge at least 10 minutes before you plan on serving them.
Note: Try switching up the herbs and use any fresh herbs you have on hand. Serve with fresh bread to soak up the flavored oil.
Ensure your jar is sterilized and they will last up to 2 weeks, if they don’t get eaten before then.