Marinated Mushrooms
A delicious and versatile dish that adds a little kick to you mushrooms.
Servings: 4 servings
Calories: 136kcal
Ingredients
- 250 grams mushrooms (button or oyster mushrooms work particularly well)
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- ¼ cup olive oil
- ¼ teaspoon salt
- pinch dried thyme (or 1 teaspoon fresh chopped herb)
- pinch dried rosemary (or 1 teaspoon fresh chopped herb)
- pinch dried parsley (or 1 teaspoon fresh chopped herb)
- pinch dried tarragon (or 1 teaspoon fresh chopped herb)
- pinch dried dill (or 1 teaspoon fresh chopped herb)
- 1 sprig fresh parsley, thyme, rosemary, tarragon or dill
Instructions
- Clean the mushrooms by wiping them with a damp paper towel or a soft brush.
- Trim mushroom stalks so they are about level with the caps. Place mushrooms in a shallow bowl.
- Whisk together remaining ingredients and pour over the mushrooms. Mix with a spoon to ensure all mushrooms are well coated.
- Cover bowl with plastic food wrap and place in fridge.
- Allow to marinate for at least 24 hours, stirring a few times during that time.
Notes
Serving:
To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle with garnish with a fresh sprig of parsley, thyme, rosemary, tarragon or dill. Serve the marinated mushrooms at room temperature or chilled.
Storing:
Freezing:
Not suitable.
Nutrition:
The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
If stored in the fridge, they should last up to a week.
Nutrition
Calories: 136kcal | Carbohydrates: 2g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 150mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.4mg