This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Marinated Mushrooms
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- #1451
Fresh mushrooms, bell pepper, and black olives are marinated in a white wine vinegar and oil mixture. Serve as an appetizer or accompaniment to a meal.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
5 reviews
2 comments
ingredients
1/2 cup olive oil
1/4 cup white wine vinegar
1 teaspoon salt
1/4 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 cloves garlic, finely chopped
1 pound fresh button mushrooms
1/2 green bell pepper, finely chopped
1/4 cup chopped fresh parsley
1 can (4 ounce size) pitted ripe olives, sliced or halved
directions
Wipe off the mushrooms. If they are small, leave them whole otherwise cut in halves or quarters.
Combine the olive oil, vinegar, salt, sugar, pepper, and garlic in a small bowl. Whisk well to combine.
In another bowl, combine the mushrooms, green bell pepper, parsley, and olives. Gently stir in the oil mixture and completely coat all the ingredients.
Cover and refrigerate 6-8 hours. Stir before serving.
added by
luckytrim
nutrition data
311 calories, 30 grams fat, 10 grams carbohydrates, 3 grams protein per serving. This recipe is low in carbs.
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reviews & comments
May 12, 2014
I cheated a little and used jarred whole mushrooms instead of fresh. I think they turned out pretty well that way since the fresh would end up with a similar texture after sitting in the marinade overnight. I added a little crushed red pepper flakes too.
@happster - I wouldn't only because the mushrooms are going to absorb a lot of the marinade and they could get mushy
Can I make this more than a day in advance?
April 12, 2014
I changed this up a bit. Used balsamic vinegar for more tang and cut down the garlic to one clove. Used chives instead of parsley and omitted the sugar.
April 2, 2014
A new family favorite!
March 7, 2014
LOVED these! I drained off the marinade before serving, wasn't sure if you were supposed to or not but there was a lot of it and I figured it would cut down the calories that way.
March 4, 2014
This was good and easy to prepare. I think next time I'll use red bell pepper for more color contrast. Might be good with chopped pimintos too. The mushrooms were very flavorful.