Marinated Mushrooms

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5 from 1 vote

A delicious and versatile dish that adds a little kick to you mushrooms.

Prep Time5

Resting time1

Total Time1 5

Course: Side Dish

Cuisine: Australian

Servings: servings

Calories: 136kcal

Author: Libby Hakim

Ingredients

250 grams mushrooms (button or oyster mushrooms work particularly well)
3 tablespoons red wine vinegar
1 tablespoon lemon juice
¼ cup olive oil
¼ teaspoon salt
pinch dried thyme (or 1 teaspoon fresh chopped herb)
pinch dried rosemary (or 1 teaspoon fresh chopped herb)
pinch dried parsley (or 1 teaspoon fresh chopped herb)
pinch dried tarragon (or 1 teaspoon fresh chopped herb)
pinch dried dill (or 1 teaspoon fresh chopped herb)
1 sprig fresh parsley, thyme, rosemary, tarragon or dill

Instructions

Clean the mushrooms by wiping them with a damp paper towel or a soft brush.
Trim mushroom stalks so they are about level with the caps. Place mushrooms in a shallow bowl.
Whisk together remaining ingredients and pour over the mushrooms. Mix with a spoon to ensure all mushrooms are well coated.
Cover bowl with plastic food wrap and place in fridge.
Allow to marinate for at least 24 hours, stirring a few times during that time.

Notes

Serving:

To serve, remove the mushrooms from the marinade with a slotted spoon and sprinkle with garnish with a fresh sprig of parsley, thyme, rosemary, tarragon or dill. Serve the marinated mushrooms at room temperature or chilled.

Storing:

If stored in the fridge, they should last up to a week.

Freezing:

Not suitable.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Nutrition

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