This is a very fancy way to describe mushrooms slow-cooked in oil with a few herbs. These mushrooms are delicious served with crackers or bread and they also make a great pizza topping. They will last a week or more in the fridge, just make sure they are well covered with oil.

Hands-on time: 10 minutes

Total time: 2 hours 10 minutes

Ingredients:

• 8 cups whole mushrooms (I used cremini mushrooms here)
• 2 tsp salt
• 3-4 sprigs thyme
• 2 bay leaves
• 1 – 1 1/2 cups olive oil

Directions:

1. Clean mushrooms by wiping them with a damp cloth
2. Remove tough stems and thickly slice mushrooms (see note)
3. Sprinkle mushrooms with salt (2 tsp)
4. Let sit for one hour, stirring occassionally
5. Preheat oven to 250 degrees f
6. Drain of any moisture the mushrooms have lost
7. Place mushrooms in an oven-safe pot
8. Add thyme (3-4 sprigs) and bay leaves (2)
9. Pour olive oil overtop until the mushrooms are mostly covered
10. Cover and bake for 1 hour

Notes:

• The mushroom stems are a bit tough for this recipe but still have great flavour – I suggest freezing them and using them to make broth another time
• Don’t get rid of the oil, it will have picked up the mushroomy and herby flavour and will be great in other things