Marinated Mushrooms
These simple marinated mushrooms are great in salads, as part of a tapas platter or on their own. They take less than 10 minutes to make and are low carb and Whole30 compliant.
Servings: 6 servings
Calories: 212kcal
Ingredients
- 1 pound fresh mushrooms white or cremini (brown) mushrooms
- 1 cup white wine vinegar
- 3/4 cup dry white wine
- 1/2 lemon juiced, or more to taste
- 1 spring fresh thyme rosemary, or tarragon, bay leaf
- 2 cloves garlic crushed
- 1/2 cup extra virgin olive oil
- Kosher salt and black pepper 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 information is per serving, INCLUDING the marinade. Actually values are much less since the marinade is not served with the mushrooms!
- Don't discard the marinade, it makes a great base for a vinaigrette!
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 5g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 10mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg