Marinated Mushrooms

recipe

Yield:

3 cups or 12 (1/4-cup) appetizer servings (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 20
Caloriesfromfat 0.0 %
Fat 0.4 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.4 g
Carbohydrate 3.9 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 101 mg
Calcium 14 mg

Ingredients

1 1/2 pounds medium-size fresh mushrooms
Vegetable cooking spray
2 tablespoons minced garlic
1/2 cup water
1/3 cup red wine vinegar
1 1/2 tablespoons coriander seeds
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Clean mushrooms with damp paper towels; trim ends from stems. Set mushrooms aside.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add garlic; sauté 2 minutes. Add water and remaining 6 ingredients; bring to a boil. Add mushrooms. Cover, reduce heat to low, and cook 20 minutes or until mushrooms are tender, stirring occasionally.

Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours. Drain mushroom mixture, discarding marinade.

January 1997
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