Marinated Mushrooms

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"a good recipe for marinated mushrooms and lower fat, no sugar or salt"

Original is 8 servings


  • Serving Size: 1 (80.7 g)
  • Calories 87
  • Total Fat - 7.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 0 mg
  • Sodium - 21.9 mg
  • Total Carbohydrate - 4.2 g
  • Dietary Fiber - 0.7 g
  • Sugars - 2.8 g
  • Protein - 2.6 g
  • Calcium - 14.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

In a 4 cup jar with a tight fitting lid (I use a large glass canning jar), combine the vinegars, oil maple syrup, basil, thyme, oregano, 2 tbsp water and chili flakes. Shake well.

Step 2

Wash the mushrooms gently under cold running water. let them drain in a colander, then pat dry.

Step 3

Add the garlic to the jar. Screw on the lid tightly and shake well.

Step 4

Add the mushrooms to the jar. Screw on the lid tightly and roll the jar around to coat those little babies.

Step 5

Marinate the mushrooms in the fridge for up to 3 days (any longer and they turn mushy). Give the jar a little shake and a roll a couple times a day, whenever you’re in the fridge foraging for food.

Step 6

To serve, drain the mushrooms well and either place on a serving plate lined with kale leaves or pile them in a bowl on their own. (Don’t use lettuce to line the plate; the acid from the vinegar will make the leaves wilt really quickly, and then you’ll have a plate of beautiful mushrooms lying on some dead-looking lettuce.)


No special items needed.

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