Marinated Mushrooms
Recipe: #2191
November 08, 2011
"These are perfect bite size appetizers, but a great addition to an antipasto tray. They are best made a day ahead so they can marinate over night. Serve room temperature. I also love to serve these over a small bed of greens as a starter salad. Delicious and easy."
Original is 4-8 servings
Ingredients
Nutritional
- Serving Size: 1 (175.5 g)
- Calories 136.8
- Total Fat - 10.6 g
- Saturated Fat - 1.5 g
- Cholesterol - 0 mg
- Sodium - 159 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 2.5 g
- Sugars - 4.6 g
- Protein - 3.1 g
- Calcium - 27.8 mg
- Iron - 0.9 mg
- Vitamin C - 6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Mushrooms ... Clean the mushrooms with a damp cloth and remove the stems. Note: don't throw out the stems, they are great used to make broth. Bring a pot of salted water to a boil. Add the cleaned mushrooms and cook 4-5 minutes on medium heat until tender, but not too soft. Drain and transfer to a bowl.
Step 2
Dressing ... To a small bowl or measuring cup, add the garlic, olive oil, vinegar, fresh herbs, red pepper flakes, salt, and pepper and mix well. Add immediately to the drained mushrooms while still warm. Toss, cover with plastic wrap and let marinate at least 4 hours, or over night preferred. Note: I crush the peppercorns by adding them to a small ziplock bag and hit lightly with a meat mallet or the bottom of a pan. You want them crushed, but not completely ground.
Step 3
Serve ... Take them out of the refrigerator to take the chill off and ENJOY!
Tips
No special items needed.
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