Marinated Mushrooms
These garlic and orange flavored Italian-style marinated mushrooms are perfect as a side dish or for an antipasto.
Servings: 8
Ingredients
- 2 pounds white or baby Bella mushrooms small mushrooms preferred
- 3 cups white vinegar
- 2 cups water
- 5 cloves garlic chopped
- 1 medium orange zested
- 2 tablespoons fresh orange juice
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon kosher salt
- 1 cup extra virgin olive oil for serving
- 1/4 cup parsley minced
Instructions
- Clean and if required cut larger mushrooms into bite sized pieces.
- Bring the vinegar, water, salt, and crushed red pepper to a boil in a large pot. Once boiling add in the mushrooms and cook until soft (about 5-7 minutes)
- Turn the heat off and add the orange juice and orange zest to the pot and stir. Let the mushrooms cool.
- Once the mushrooms are cool pour the liquid and mushrooms evenly into cleaned containers. Cover the mushrooms and refrigerate overnight for optimal flavor. The mushrooms can be stored for up to 2 weeks in the fridge but they are the best after a couple of days.
- When serving remove the mushrooms from the vinegar with a slotted spoon and toss them in a bowl with fresh parsley, extra virgin olive oil, and more crushed red pepper flakes. Enjoy!
Notes
- The olive oil used to toss the mushrooms when serving, adds 216 calories per serving. Without olive oil, these marinated mushrooms are very low in calories.
- Other herbs like rosemary, oregano, or bay leaves can be added to the containers before refrigerating for added flavor.
- The mushrooms will keep in the fridge for 1-2 weeks, but they have the best texture after a few days. If needed, top off the containers with extra white vinegar to keep the mushrooms submerged and to prevent any mold growth.
Nutrition
Calories: 243kcal | Carbohydrates: 4.4g | Protein: 3.7g | Fat: 25.5g | Saturated Fat: 3.6g | Sodium: 588mg | Potassium: 368mg | Fiber: 1.2g | Sugar: 2g | Calcium: 4mg | Iron: 3mg