Marinated mushrooms
Mushroom lovers? You will adore this recipe for an easy, healthy lunch or an end of the week antipasto platter addition.
Ingredients
- 250 g button mushrooms
- 2 tbsp olive oil
- salt and pepper
- 3 shallots peeled and sliced
- 4 tbsp white wine vinegar
- 1 tbsp extra virgin olive oil
- 1 tbsp Fresh tarragon to serve finely chopped
Instructions
- Heat a medium sized pan over a high heat. Add the oil.
- Colour the mushrooms in the pan til golden brown. Continue cooking to reduce the water in the mushrooms and add more colour. If the temp is too low the mushrooms will boil rather than sauté and brown.
- Season with salt and pepper and add the shallots.
- Pour over the white wine vinegar around the edge of the pan – so the mushrooms don’t boil.
- Add a dash more olive oil. Serve in a small deep dish and sprinkle with freshly picked tarragon leaves.
Notes
Fresh tip: Make this recipe in advance as the flavours deepen over time. 24 hours ideal, but do up to five days and store in the fridge. Serve this as part of a grunty antipasto platter.
Tried this recipe?Let us know how it was!
Serve as part of a beautiful antipasto platter.
