Antipasto Mushrooms
A perfect addition to an antipasto platter.
Servings: 12 people
Ingredients
- 1 pound white button mushrooms rinsed and stems trimmed (keep the small ones whole and halve the medium sized ones)
- 4 tablespoons Extra-virgin olive oil
- 3 tablespoons white wine vinegar
- 2 cloves garlic minced or finely grated on a microplane
- 1 shallot medium, finely diced
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoon dried thyme
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper freshly ground
- Crushed red pepper flakes to taste optional
- 1 tablespoon flat-leaf parsley chopped
Instructions
- Bring a large pot of water to a boil. Add the mushrooms and boil for about 10 minutes; drain and let cool. Transfer to a flat container so that they are in one layer.
- Meanwhile, in a small bowl, mix together everything but the parsley. Add the mixture to the mushrooms and stir gently to coat. Cover and refrigerate overnight. Allow the mushrooms to rest at room temperature for 15-20 minutes. Add the parsley, gently stir, and transfer to a serving dish. Enjoy!
Nutrition
Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 100mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
