Marinated roasted mushrooms with onions

 

Tangy roasted mushrooms
From “Nothing Fancy” by Alison Roman

Ingredients
1 pounds assorted fresh mushrooms, turn or chopped into bite-size pieces
¼ cup olive oil
1 small onion or shallot, thinly sliced into rings
¼ cup white wine vinegar
Fresh herbs for optional garnish (I used chives)

Method
Preheat oven to 425. Toss mushrooms with olive oil on a large rimmed baking sheet. Sprinkle with kosher salt and pepper. Roast, stirring occasionally until browned and starting to crisp, about 20 to 25 minutes.

Remove from oven and transfer to a large bowl. Toss with onion and vinegar. Let stand for at least 20 minutes to marinate. Serve garnished with herbs of choice. Can be made ahead, bring closer to room temperature before serving and adding herbs right before serving.

Rating: Very tangy and tasty. Roasting the mushrooms really helps deepen the flavor. Not the best choice for an appetizer buffet, which is how I first used it, but much more useful as a flatbread topping (straining out the wonderful marinade for other uses) or served over broiled slices of polenta as a sit-down appetizer. Honestly, it would be good for anything that soaks up moisture, from a salad/grain bowl to smashed potatoes.