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Herb Roasted Mushrooms
This is one of my favorite recipes we have at Sipp. It is based on a timeless technique of marinating roasted vegetables in vinegar to preserve their flavors and freshness. Checkout WTFCF interview Puzzled By Wine? Expert A.J. Kiamie Has Tips For Newbies To Veterans.
Equipment
- 1 casserole dish or other pan with at least a 2 inch lip
Ingredients
- 6 cups button mushrooms, cut in half
- 1 tablespoon dried thyme
- 1 tablespoon dried tarragon
- ¼ teaspoon cayenne
- 1 cup olive oil
- 2 teaspoons salt
- ½ cup aged Sherry Vinegar
Instructions
- Preheat oven to 400℉.
- In a large mixing bowl, add 6 cups of halved mushrooms, 1 cup oil, 1 tablespoon thyme, 1 tablespoon tarragon, and ¼ teaspoon cayenne. Toss.
- Pour into casserole dish and place in the oven. Roast for approximately 20 to 25 minutes or until mushroom water has evaporated.
- Remove from oven and allow mushrooms to cool to the touch. Stir in ½ cup vinegar.
- Pack into a lidded container and keep in the fridge until ready to use.
- Creator's Note: At The Sipp, we serve this with crostini, aioli, and shaved sharp cheese. They are also great on top of your next steak or tossed into a salad.
Enjoy!
About the Author
Kiamie Package Store dates back to 1966 with the end of Prohibition in Mississippi, Kiamie Sr. purchased a liquor license and it is now the oldest operating store in the state. Today, Alex (AJ) Kiamie III runs Kiamie's Package Store. For AJ that was not enough. AJ and his wife travelled around the world visiting wineries and distilleries and opened The Sipp on South Lamar in Oxford Mississippi. The Sipp has over 60 wines and 100 whiskeys to please anyone's palate. Find more recipes from our travels, guests, families, friends, and professional chefs in the Where The Food Comes From Cookbook!
