Italian antipasto marinated mushrooms

Prep: 10 mins

Mushrooms are the star here and this recipe couldn't be easier.

250g chestnut mushrooms, half cut in half (leave the others whole)

1 tbsp salt

For the marinade

10 tbsp olive oil

1 tbsp apple cider vinegar

1 garlic clove, grated

1 tbsp lemon zest

Fresh black pepper

1 handful mixed oregano and basil, roughly chopped

1 chilli, deseeded and deveined, finely sliced (optional)

Note: Mushrooms should never be washed, if you want to clean them, dampen kitchen paper and rub it over the mushrooms before slicing them.

Place the mushrooms in a colander over a large bowl and sprinkle 1 tablespoon of salt.

Toss to cover them all in the salt and leave them for about 30 minutes at room temperature.

Rinse the mushrooms to get rid of the extra salt and gently squeeze out as much of the water as you can without making a mash out of the mushrooms.

Pat them dry with kitchen paper.

In a bowl mix the ingredients for the marinade, olive oil, vinegar, garlic, lemon a pinch of pepper, herbs and the chili if you are using it.

Add the mushrooms and toss to cover them in the marinade.

Cover the bowl and put the mushrooms in the fridge for at least 30 minutes though the longer you let them soak the better they are.

Serves
6

Preparation Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Starters, Entertaining, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy

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