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Categories:
mushrooms extra-virgin olive oil white wine vinegar red onion fresh oregano thyme garlic salt freshly ground black pepper
Viewed: 50 - Published at: 5 years agoIngredients
- 1 pound small mushrooms, stemmed
- 4 tablespoons extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 1/2 red onion, finely chopped
- 2 tablespoons finely chopped fresh oregano
- 2 tablespoons finely chopped fresh thyme
- 2 cloves garlic cloves, pressed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Method
- 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 jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
