Today's ‘Jar to Table’ brings you a Mediterranean marinated mushrooms. Jar these up and find yourself snacking on them every time you pass the fridge.
Serve on a grazing board with pickles, cheese and charcuterie. Place on top of a mushroom risotto or a creamy pasta dish. Or watch this space when ‘Jar to Table’ brings you the recipe of Marinated mushrooms on smashed white bean toasts.
Makes 600ml jar
Ingredients
450g small button mushrooms
2 T Frantoio Blend EVOO
generous pinch of sea salt
freshly ground black pepper
4-5 sprigs of fresh thyme
2 garlic cloves, halved
50ml Frantoio Blend EVOO
100ml white wine vinegar
50ml balsamic vinegar
60ml water
1 T brown sugar
2 strips lemon peel
Directions
Preheat the oven to 200°C (180°C fan).
Clean the mushrooms, and then place them onto a baking tray in a single layer, drizzle them with EVOO, season with salt and pepper, then toss everything so that it all gets completely covered in oil.
Roast the mushrooms for 5 minutes, then add the thyme and garlic, giving them a good toss, and roast for a further 10 minutes until they have browned some and are soft to the touch.
Meanwhile make up your marinade by placing the vinegar, water, sugar and lemon peel in a small saucepan and warming it on very low heat, stirring, until the sugar has dissolved.
Remove the mushrooms from the oven, place them into a large heatproof bowl and pour over the warm marinade and the 50ml measure of Frantoio Blend EVOO. Toss everything again and spoon into a large jar, covering the mushroom completely with the marinade.
Allow to cool, seal with the lid, and place in the fridge to marinade for at least 24 hours before eating. These should keep in the fridge for up to 3 weeks, and best eaten when bought up to room temperature, or slightly warmed through.
