Name: Marinated Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp Colavita Prosecco White Wine Vinegar; ¼ cup red beets, cut into matchsticks; ½ tsp fresh thyme, minced; ⅛ tsp freshly ground pepper; ¼ cup Colavita Extra Virgin Olive Oil; ½ tsp hot pepper flakes; ¾ lb crimini or button mushrooms; ¼ lb stiitake mushrooms; 1 cup small cauliflower florets; ¼ tsp sea salt; 1 small shallot, minced

2 tbsp Colavita Prosecco White Wine Vinegar

¼ cup red beets, cut into matchsticks

½ tsp fresh thyme, minced

⅛ tsp freshly ground pepper

¼ cup Colavita Extra Virgin Olive Oil

½ tsp hot pepper flakes

¾ lb crimini or button mushrooms

¼ lb stiitake mushrooms

1 cup small cauliflower florets

¼ tsp sea salt

1 small shallot, minced

In a medium bowl combine cauliflower, vinegar, thyme, pepper (both black and hot pepper), and 1/4 cup Colavita Olive Oil. Whisk to combine and set aside.

Wipe the mushrooms clean with a damp paper towel. Remove the stems and then cut into quarters so the pieces are about 1/2-inch in size.

Heat 2 tablespoons Colavita Olive Oil in a skillet over low heat and add the diced shallot. Cook until transparent - about 3 minutes. Then add the beet matchsticks and cook until softened, about 10 minutes.

Then add the mushrooms and salt, stirring frequently, until the mushrooms have given up their water. The mushrooms will turn pink from the beets. Continue to cook for a few more minutes, until mushrooms and beets are quite soft.

Transfer the mushroom and beet mixture to the vinegar and cauliflower bowl. Stir to combine well. Allow to cool to room temperature, then cover and refrigerate. It’s best if you can allow them to marinate overnight, but a few hours will do if you’re in a hurry. Stir well and drain before serving.