September 13, 2009

Marinated Mushrooms | Plant Based

Marinated mushrooms is one of my favorite sides to prepare and can be served cold or at room temperature. It is simple, quick and delicious.

1 pound of small or medium sized button mushrooms
1/3 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tablespoon dry mustard
2 cloves of garlic minced
1/2 medium white onion, thinly sliced
1 teaspoon salt
1 tablespoon brown sugar
1 tablespoon fresh flat leaf parsley, chopped

Clean the mushrooms with a damp paper towel and cut off the stems. Stems can be saved for later use in a stock.

In a large non-stick skillet, add the remaining ingredients and bring to a boil for a few seconds. Add the mushrooms and toss until evenly coated.

Bring the heat down to low and simmer the mushrooms for about 10 minutes, tossing once or twice. If the mushrooms are larger, they can be cook for a few minutes longer. Pour everything into a heat proof container and let it cool to room temperature before placing it in the fridge. Make sure you have a lid for your container. Refrigerate for at least 2 hours before serving to allow maximum flavor.


Exile Kiss said...

Hi Pink Foodie,

Welcome back; missed you. :) I love good Mushroom recipes; can't wait to try this. Thanks.

Pinkfoodie said...

Hi Exile Kiss - It's good to be back. I have so much catching up to do.


i've never thought of mustard with shrooms - and why not?! delicious i'm sure!

Pinkfoodie said...

Hi The Actors Diet - It's very good with dry mustard. I'll have to try it with regular mustard sometime and taste the difference.

Emily (A Nutritionist Eats) said...

Ooooh those mushies look divine!

Cajun Chef Ryan said...

Similar to Mushrooms a la Greque, this recipe you have here is great too! I like them cold as well, great for salad bar service too.

Thank you for sharing!