Rosemary and Garlic Marinated Mushrooms and Olives

These delicious mushrooms and olives marinated in Chianti, rosemary and garlic are perfect for an appetizer, with a glass of wine or work great as a complimentary side dish with a hardier meal. These are super easy to make, so you can focus more on the main course and your guests!

Ingredients

1 cup olive oil
1/2 cup Chianti
1/2 cup red wine vinegar
3 tablespoons coarsely chopped fresh rosemary
16 cloves garlic, halved lengthwise
1 teaspoon salt
1/2 teaspoon pepper
1 pound Monterrey mushrooms, scrubbed
2 (6 ounces ) cans pitted black olives, drained

Directions

Whisk together oil, Chianti, vinegar, rosemary, garlic, salt and pepper until combined.

Place mushrooms and olives in a large, clean screw top jar or plastic container with an airtight lid.

Pour marinade over mushrooms and olives and place lid on container. Shake jar to combine and coat ingredients.

Refrigerate for 2 days, shaking jar occasionally.

Before serving, bring ingredients to room temperature. Pour into a serving bowl or place on relish trays. Store for up to 1 week covered in the refrigerator.