Marinated Mushrooms

White balsamic vinegar has the same intense, sweet flavor as the more widely available dark brown balsamic vinegar. White balsamic vinegar, however, can be served with lighter-colored foods, such as mushrooms, without discoloring them.

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 62%
  • Fat: 3.7g
  • Saturated fat: 0.5g
  • Protein: 1.6g
  • Carbohydrate: 4.8g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 151mg
  • Calcium: 15mg

Ingredients

  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 (8-ounce) package baby portobello mushrooms, halved

Preparation

  1. 1. Combine first 8 ingredients in a medium bowl; stir well with a whisk. Add mushrooms; toss well. Cover and marinate at room temperature at least 1 hour or up to 4 hours. Serve at room temperature with a slotted spoon.
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