Marinated Mushrooms

Marinated Mushrooms

Serves 4 as an appetizer

A reader sent us this recipe that she's been making for over 40 years. We replaced the dried herbs with fresh oregano and parsley and added some garlic and onion to boost the flavor even more. These mushrooms make a great addition to an antipasti platter with cubes of cheese, a pile of olives, slivers of roasted red peppers and paper-thin slices of prosciutto.

  • 1 pound fresh cremini mushrooms
  • 1/4 cup finely chopped red onion
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 teaspoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh Italian parsley
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon coriander seeds
  • 1/4 teaspoon fine sea salt
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Clean mushrooms and remove stems. Simmer mushroom caps in salted water 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add red onion, oil, vinegar, oregano, parsley, garlic, peppercorns, coriander and salt. Stir to combine. Taste and adjust seasoning, if needed. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

Nutritional Info: 
Per Serving:110 calories (70 from fat), 7g total fat, 1g saturated fat, 0mg cholesterol, 160mg sodium, 8g carbohydrate (2g dietary fiber, 2g sugar), 3g protein
Special Diets: 

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