Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Ingreadient
- 1 pound small mushrooms, stemmed
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- ½ red onion, finely chopped
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh thyme
- 2 cloves garlic cloves, pressed
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Direction
- Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
- Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close the jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
