Marinated Mushrooms

Name: Marinated Mushrooms
Ingredients: 32 oz fresh mushrooms (cremini, baby bella, button, etc.); 1–2 onions, peeled and sliced; 1 carrot, grated; 1 bell pepper, finely chopped; 4 garlic cloves, roughly chopped; 1 1/2 Tablespoons salt; 1 1/2 Tablespoons granulated sugar; ground black pepper, to taste; 1/2 teaspoon ground coriander; 1 teaspoon ground mustard; 1/2 Tablespoons whole black peppercorns; 1/2 – 1 Tablespoon mustard seeds; 1–2 dry bay leaves; 1/4 cup distilled white vinegar (or apple cider vinegar, red wine vinegar, sherry vinegar, etc.); 1/4 cup oil (olive oil, sunflower oil or avocado oil); fresh herbs, optional (dill, parsley, rosemary, thyme, etc)

6 steps

Marinated mushrooms are such a great appetizer can be served with just about any menu. With the addition of onion, carrots, bell peppers and garlic, these mushrooms are so flavorful.

Updated at: Thu, 17 Aug 2023 03:43:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories935.3 kcal (47%)

Total Fat63.8 g (91%)

Carbs78.6 g (30%)

Sugars48.2 g (54%)

Protein34 g (68%)

Sodium10561.1 mg (528%)

Fiber17.2 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

32 ozfresh mushrooms

cremini, baby bella, button, etc

1 ½ tablespoonssalt

1 ½ tablespoonsgranulated sugar

ground black pepper

to taste

½ teaspoonground coriander

1 teaspoonground mustard

0.5 Tablespoonswhole black peppercorns

0.5 Tablespoonmustard seeds

1dry bay leaves

¼ cupdistilled white vinegar

or apple cider vinegar, red wine vinegar, sherry vinegar

¼ cupoil

olive oil, sunflower oil or avocado oil

fresh herbs

optional, dill, parsley, rosemary, thyme, etc

Instructions

Step 1

Clean the mushrooms and cut the bigger mushrooms in half or into quarters. Prep all the vegetables (onions, carrot, bell pepper and garlic).

Step 2

In a large deep skillet, dutch oven or pot, place the mushrooms, 2 cups water, all the vegetables and spices, except the vinegar and oil.

Step 3

Bring the water to a boil, then reduce the heat to a simmer and cook for 10-15 minutes. The mushrooms should be just cooked through, but still firm.

Step 4

Turn off the heat and pour in the vinegar and oil. You can eat the mushrooms right away, but they will have a lot more flavor if you let them marinate for 12-24 hours. Refrigerate when the mushrooms have cooled to room temperature. I usually transfer the mushrooms to 2 (32 oz) glass mason jars. Fill the jars to the top with the liquid that the mushrooms were cooked in. Discard excess liquid.

Step 5

Garnish the mushrooms with fresh herbs before serving.

Step 6

Marinated mushrooms can be kept in the refrigerator up to 2 weeks.

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