Marinated Mushrooms

Author: Canadian Living

These tiny mushrooms soak up the flavour of the marinade and actually improve in taste and texture with a day's rest.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2004

Ingredients

  • 5 cups small white mushrooms (about 1 lb/500 g)
  • 1/2 teaspoon salt
  • 1/4 cup wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 6 cloves garlic thinly sliced
  • 2 roasted red peppers seeded and diced
  • 1 tablespoon finely chopped fresh thyme

Method

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.)

Nutritional facts <b>Per each of 6 servings:</b> about

  • Sodium 182 mg
  • Protein 2 g
  • Calories 67.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 75.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Marinated Mushrooms

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