A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Vinaigrette Mushrooms
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- #11518
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
8 ounces fresh mushrooms
1/4 cup balsamic vinegar
1/4 cup cider vinegar PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons cider vinegar
1/4 cup olive oil
1 small white onion, minced fine
1 teaspoon oregano
2 tablespoons lemon juice
directions
Clean the mushrooms and boil them for 10 minutes in a mixture of 2 Tbsp cider vinegar and enough boiling water to cover.
Mix all other ingredients together. Add mushrooms. Refrigerate overnight.
added by
dancersrecipes
nutrition data
101 calories, 9 grams fat, 5 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
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reviews & comments
August 12, 2013
I followed the suggestion of doubleing the mushrooms but not doubling the marinade and it was perfect. Love marinated mushrooms!
January 7, 2012
I have made this twice and LOVE it. It's easy and delicious! The prep time is fast. I can throw the liquid ingredients together while the mushrooms are boiling. The first time I made it, I tripled the recipe because I had three-8 oz packages of button mushrooms, but I actually didn't need to triple the marinade. Doubling it would probably have been sufficient. The second time I used 2-8 oz packages of fresh mushrooms and just increased the marinade ingredients by half, instead of doubling. It was fine. I also enjoy different spices, so I replaced some of the oregano with basil, parsley, lemongrass, etc. to taste. I will be making this often! What a healthy addition to all kinds of meals!