Marinated mushrooms
User Reviews
5
Marinated mushrooms
Description
This recipe begins by salting chopped mushrooms and letting them sit covered for up to 1½ hours, allowing the salt to draw out moisture. For a milder mushroom flavor, an alternative preparation involves soaking the mushrooms in lemon juice first, then adding salt and letting them rest further. After draining and squeezing out excess liquid, the mushrooms are combined with olive oil, additional lemon juice, and fresh chopped Italian parsley.
The marinade softens the mushrooms slightly and infuses them with citrus brightness and herb freshness. The texture balances softness with a slight bite, and the olive oil adds a fruity richness. This dish is often served cold alongside bruschetta or crusty bread, complementing simple fare with its tangy, savory notes.
Store-bought white button or baby bella mushrooms work well, but other varieties like cremini, portobello, or shiitake can be used. These mushrooms keep refrigerated in an airtight container for up to five days, with flavors developing over time. Freezing marinated mushrooms is not recommended to maintain texture and quality.
Ingredients
- 14 ounces mushroom whole; approximately 3-3½ cups chopped
- 1½ teaspoons salt
- 4-5 tablespoons olive oil
- 1½ tablespoons lemon juice fresh
- ¼-⅓ cup parsley fresh chopped Italian
Instructions
- In a medium bowl combine the chopped mushrooms and salt. Cover the bowl lightly with a tea towel and let sit for 1-1½ hours. Then drain and squeeze out as much liquid as possible from the mushrooms.
- If you prefer a milder mushroom taste, then in the medium bowl combine the chopped mushrooms and 2-3 tablespoons of lemon juice (no salt), let sit for an hour, then add 1 teaspoon of salt, mix and let sit for another 30- 45 minutes. Then drain and squeeze out as much liquid as possible from the mushrooms.
- Place the mushrooms in a clean bowl and toss with the olive oil, 1-1½ tablespoons of lemon juice* and the fresh chopped Italian parsley. Let sit 20-30 minutes for flavours to blend. Serve with bruschetta or crusty bread.
- *If you make the milder mushrooms then you might want to omit the extra lemon juice or add just a bit.
Notes
- Common mushrooms such as white button, baby bella, cremini, portobello, or shiitake can be used interchangeably.
- Store the marinated mushrooms in an airtight container refrigerated for up to 5 days to allow flavors to develop.
- Freezing marinated mushrooms is not recommended as it affects texture and quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 879mg | 37% |
| Potassium | 342mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 316IU | 6% |
| Vitamin C | 9mg | 10% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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