Marinated Mushrooms
These tiny mushrooms soak up the flavour of the marinade and actually improve in taste and texture with a day's rest.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 67 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 182 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 9% |
| vit A | 9% |
| vit C | 75% |
| folate | 6% |
-
5 cups (1.25 L) small white mushrooms (about 1 lb/500 g)
1/2 tsp (2 mL) salt
1/4 cup (50 mL) wine vinegar
2 tbsp (25 mL) extra-virgin olive oil
6 cloves garlic, thinly sliced
2 roasted red peppers, seeded and diced
1 tbsp (15 mL) finely chopped fresh thyme
Preparation:
In large saucepan, cover and cook white mushrooms with salt over medium heat, stirring once or twice, until mushrooms begin to release liquid, about 5 minutes.
Uncover and cook until liquid is evaporated, about 5 minutes. Remove from heat. Add vinegar, oil, garlic, red peppers and thyme; let cool. Cover and refrigerate in airtight container for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Additional Information
Source
Canadian Living Magazine: June 2004
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