Marinated Mushrooms

Yield: 3 cups or 12 (1/4-cup) appetizer servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 0.0%
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.4g
  • Carbohydrate: 3.9g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 101mg
  • Calcium: 14mg

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

  1. Clean mushrooms with damp paper towels; trim ends from stems. Set mushrooms aside.
  2. 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.
  3. Transfer mushroom mixture to a bowl; let cool. Cover and chill at least 8 hours. Drain mushroom mixture, discarding marinade.
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