Ingredients

2 tablespoons + 1/4 cup light olive oil
1 pound cremini or baby bella mushrooms
1/3 cup shallot, chopped
2 garlic cloves, sliced
1 tablespoon white wine vinegar
Juice of 1 lemon
4 thyme sprigs
2 tablespoons fresh rosemary leaves
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

To a large sauté pan add 2 tablespoons olive oil over medium heat.
Add the mushrooms and shallots cook, stirring often until the shallots soften. Don’t brown.
Add the garlic, vinegar, lemon juice , thyme, rosemary, bay leaves, salt, pepper and the ¼ cup olive oil.
Stir to mix well and simmer in the liquid for 5 minutes to bring the flavors together and the liquid from the mushrooms has reduced.
Transfer to a large bowl and allow to cool to room temperature.
Once cooled, transfer to a 20 ounce jar, seal and refrigerate for at least 4 hours up to 5 days.

VEGETABLES