I love marinated _______. Seriously, fill in the blank with any run of the mill vegetable and suddenly, I’m all over it. Asparagus, artichokes, eggplant, olives and mushrooms. Love them. So with that, I’ve taken what’s probably a pretty standard idea, and tossed in a little twist. Most marinated mushrooms come off as a bit slimy to me; like they never really absorb any of the marinade they sit in. Do you know what I mean? So, I popped those suckers in the oven to help alleviate the slimy situation.
- 1 lb various mushrooms (I used a 25/75 combo of shiitake and button)
- olive oil
- 3 T vinegar (red wine or champagne would work best)
- 1/2 shallot, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 T fresh oregano
- 1 T fresh thyme
Preheat your oven to 300°F.
Coat mushrooms with some olive oil and salt. Place on a baking sheet and roast until brown, about 20 minutes.
Add all ingredients into a bowl. Stir everything around a bit.
Let marinate in the fridge at least until everything is cold, but preferably overnight.