I'm not that thrilled about heading down south on I-65 again tomorrow morning (it's such a blah stretch of road). But, I am super excited to get my boots to Nashville for a couple of days! Scotty McCreery at the Grand Ole Opry-- here I come🤠!!
Since I am busy packing (not to mention taking pictures and blogging today), I needed a Sunday dinner menu that could be mostly made in advance. I've already shared the recipes for Spuma di Tonno, Sunday Sugo, and the Country Bread (links are above). Like the glazed carrots, I have lost count how many times I have had marinated Antipasto Mushrooms on an "Italian" menu. So, it's time they, too, have their own little page in my recipe caché (and I've never made the tart before).
It might seem odd that the mushrooms are boiled for a few minutes, but this ensures that they are cooked to retain their moisture before marinating in a bath of savory flavors like, vinegar, olive oil, garlic, shallot, thyme and oregano. Kick up the flavor with a dash of crushed red pepper and...💥flavor explosion! But don't relegate these mushrooms to the usual antipasto platter. You can use them in salads, sliced in a gourmet grilled cheese sandwich, topped on a juicy burger, or just a little something extra on the side-- which is how we are enjoying them tonight. Happy Sunday!
makes about 3 cups
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 medium shallot, finely diced
1 1/2 teaspoons dried oregano
1 1/2 teaspoon dried thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crushed red pepper flakes to taste (optional)
1 Tablespoon chopped fresh flat-leaf parsley
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!
Source: Adapted from allrecipes.com