Marinated Mushrooms
Recipe: #12615
May 22, 2014
Categories: Sauce, Side Dishes, Appetizers, Mushrooms, One-Pot Meal, Christmas, Game/Sports Day, New Years, Marinate, Gluten-Free Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"a good recipe for marinated mushrooms and lower fat, no sugar or salt"
Ingredients
Nutritional
- 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.)
Tips
No special items needed.