Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 12 ounces small button mushrooms (if you want to make it fancier, use mixed wild mushrooms)
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves of garlic (crushed and minced)
- 1/2 tsp maple syrup
- 1/2 tsp red pepper flakes
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- ½ tsp dried dill
- 1/2 tsp kosher salt
Instructions
- Heat olive oil in a medium frying pan over medium-high heat. Add in mushrooms when oil is warm and sauté 5-8 minutes. Remove mushrooms from heat and set aside.
- In an airtight, nonreactive container (I like Pyrex bowls for this), whisk together red wine vinegar, olive oil, garlic, maple syrup, red pepper flakes, basil, oregano, thyme, bay leaf, dill and kosher salt. Add warm mushrooms into the bowl and toss with the marinade, covering the mushrooms. Let stand 15 minutes and serve. Mushrooms will develop more flavor the longer they sit and are even better the next day if you have the time!
- Category: Appetizer