Marinated Mushrooms

Becky Luigart-Stayner; Lydia DeGaris-Pursell

We think this is the ultimate finger food. (OK, you can use toothpicks or a fork, if you must.) Taking just minutes to prepare, it requires a short marinating time. However, you can make it up to eight hours in advance.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 38
  • Calories from fat: 33%
  • Fat: 1.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 6g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 297mg
  • Calcium: 11mg

Ingredients

  • 3 tablespoons minced shallots
  • 2 tablespoons white wine vinegar
  • 1 tablespoon grated orange rind
  • 1/4 cup fresh orange juice
  • 2 teaspoons minced fresh or 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 teaspoons extra-virgin olive oil
  • 3 cups small mushrooms (about 8 ounces)
  • Freshly ground black pepper (optional)

Preparation

  1. Combine first 7 ingredients in a bowl. Add mushrooms; toss well. Cover and chill 1 hour, stirring occasionally. Garnish with pepper, if desired.
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