Marinated Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons extra-virgin olive oil, or more, to taste
- 3cloves garlic, slivered
- 1pound small fresh white or cremini mushrooms, the smaller the better, or 1 pound larger mushrooms, quartered
- 1teaspoon fresh rosemary leaves
- 2tablespoons sherry vinegar, or more, to taste
- ¼cup small capers
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
101 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 3 grams protein; 223 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
- Step 2
Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
- Step 3
Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.
Private Notes
Comments
These are even better after a couple days in the fridge. Second time I made these I added blanched red and green pepper slices (about 1/2 of each pepper) and served as an appetizer in individual teacups with ditzy little forks. Colorful and vegan friendly, light yet satisfying. Gonna make sure I always have a jar full on hand.
Used one tbs of balsamic vinegar and one of the sherry vinegar because I prefer a little note of sweetness from the balsamic, They were delicious!
So good! Exceeded my expectatons by a lot. I make a lot of marinated mushrooms and this might be my new favorite recipe.
I made these tonight with a minor substitution (white wine vinegar instead of sherry vinegar because I didn't have it). I wasn't super psyched with the flavor while they were still hot, but now that they're cool...I can't stop eating them! You really do need to let them cool, and don't be shy with the salt.
These are even better after a couple days in the fridge. Second time I made these I added blanched red and green pepper slices (about 1/2 of each pepper) and served as an appetizer in individual teacups with ditzy little forks. Colorful and vegan friendly, light yet satisfying. Gonna make sure I always have a jar full on hand.
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