Marinated Mushrooms
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
6 servings
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Calories
212 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Marinated Mushrooms
Description
This recipe involves cleaning mushrooms and cooking them in a liquid blend of white wine vinegar, dry white wine, fresh lemon juice, crushed garlic, and aromatic herbs such as thyme, rosemary, tarragon, or bay leaf. The brief boiling step infuses the mushrooms with the acidic marinade, while preserving their bite and texture.
After cooking, the mushrooms are cooled in the marinade, allowing flavors to deepen. The mushrooms are seasoned with kosher salt and black pepper, and stored refrigerated in glass jars with fresh herbs and garlic cloves to enhance aroma and taste over time.
This preparation results in a well-balanced mushroom dish with bright acidity, mild herbal notes, and a garlicky finish. The marinade can also be reserved to make a flavorful vinaigrette dressing, extending the use of the ingredients.
Ingredients
- 1 pound mushrooms white or cremini (brown) mushrooms, fresh
- 1 cup white wine vinegar
- 3/4 cup white wine dry
- 1/2 lemon juiced, or more to taste
- 1 pring thyme rosemary, or tarragon, bay leaf, fresh
- 2 cloves garlic crushed
- 1/2 cup extra virgin olive oil
- salt Kosher, to taste
- black pepper Kosher, to taste
Instructions
- Clean or wipe mushrooms.
- Place mushrooms in medium saucepan, add white vinegar, wine, lemon juice, garlic herbs and olive oil to a boil over medium high heat.
- Once liquid comes to a boil, turn off heat. Season to taste with salt, pepper.
- Allow mushrooms to cool in saucepan at room temperature for a couple of hours.
- Transfer to jars or a bowl. Remove herb stalks if desired and add a clove or two of garlic and fresh herbs, and a bay leaf, if desired.
- Transfer to glass jars or or mason jar. Remove herb stalks if desired, and add a clove or two of garlic and fresh herbs, and a bay leaf, if desired. Refrigerate.
Notes
- Nutritional values are calculated including the marinade, but actual intake is less because marinade is usually discarded.
- Save the marinade to use as a vinaigrette base for salads or dressings, adding efficiency and flavor reuse.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 10mg | 0% |
| Potassium | 393mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 6mg | 7% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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