prep time: 10 minutes, plus at least 24 hours to marinate
•
cook time: 3 minutes
•
yield: 8 servings
prep time: 10 minutes, plus at least 24 hours to marinate
•
cook time: 3 minutes
•
yield: 8 servings
½ cup MCT oil or other liquid oil, such as extra-virgin olive oil
2 pounds button mushrooms, cleaned and halved or quartered, (very small mushrooms can be left whole)
¼ cup diced onions
¼ cup coconut vinegar or apple cider vinegar
2 cloves garlic, thinly sliced, or cloves from 1 head Garlic Confit ( see here )
Leaves from 1 bunch fresh basil
1 teaspoon Herbes de Florence ( see here )
1 teaspoon fine sea salt
½ teaspoon fresh ground black pepper
1. Heat the oil in a skillet over medium heat. Add the mushrooms and onions and sauté for 3 minutes.
2. Pour the mushroom mixture into a bowl. Add the vinegar, garlic, basil, Herbes de Florence, salt, and pepper and stir to combine. Transfer the mixture to a quart-sized mason jar, cover, and refrigerate for at least 24 hours before serving (marinate longer for a stronger flavor). Store in an airtight container in the fridge for up to 5 days.
note: These mushrooms are delicious on their own, but I also love to serve them with my Pizza Meatballs in Red Gravy ( see here ).
