Marinated Antipasto Mushrooms
  • 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
  1. 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.
  2. 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.