Thanksgiving is right around the corner and for many, this means creating a crowd-pleasing appetizer for your gathering. One of my favorite small bites is herb marinated mushrooms. Marinated in balsamic vinegar, olive oil, and a variety of fresh herbs make a simple yet elegant dish that pairs nicely with every style of meal. Prepare them in the morning and enjoy them by the afternoon.
Find a few of my other small bites recipe here:
Chicken Meatballs with Thai Chili Sauce
Fresh Figs with Maple Bacon Hickory Glaze
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinarybutterfly on Pinterest,
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|Prep Time||10 minutes|
|Cook Time||10 minutes|
|Passive Time||1 hour|
- 2 pounds portabello or Asian mushrooms
- 1/2 cups shallots, thinly sliced
- 1/2 cup Italian parsley, chopped small
- 3 cloves garlic, chopped
- 5 tablespoons light olive oil
- 4 tablespoons balsamic vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sea salt
- Wash and remove stems from the mushrooms.
- In a large saucepan, heat 4 tablespoons olive oil over medium heat.
- Add the garlic and shallots, sauteing for 1 minute.
- Add mushrooms and saute on high heat for 8 to 9 minutes or until mushrooms are tender. Remove the pan from the heat and strain mushrooms in a colander.
- Transfer the mushrooms to a large bowl adding in dried herbs, parsley, salt and remaining tablespoon olive oil. Toss together and refrigerate for 1 hour before serving.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com