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Marinated Mushrooms
Recipe By
Recipe By :
Laura Reigel
Servings :
8
servings
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Marinating Time
1
day
d
EQUIPMENT
▢
mason jars
▢
dutch oven
(affiliate link)
▢
cocktail picks (4-inch)
(affiliate link)
INGREDIENTS
▢
½
cup
oil
extra virgin olive oil or MCT
▢
2
lbs
button mushrooms
cleaned, mushrooms can be halved or quartered if they are larger
▢
¼
cup
onion
diced
▢
¼
cup
apple cider vinegar
▢
2
cloves
garlic
sliced thin
▢
1
bunch
basil
leaves
▢
1
teaspoon
Herbes de Provence
▢
1
teaspooon
fine sea salt
▢
½
teaspoon
black pepper
INSTRUCTIONS
Heat the oil in a large dutch oven or skillet. Add the mushrooms and onions and sauté for 5 minutes.
Pour the mushroom mixture into a large bowl. Add the vinegar, garlic, basil, Herbes de provence, salt, and pepper. Stir to combine.
Transfer the mixture to a quart-sized mason jar, cover, and refrigerate for 24 hours before serving.
RECIPE TIPS
Ingredient Notes
Mushrooms.
Small button mushrooms are best for this recipe. Sometimes called baby bellas. You'll want about 2 pounds of mushrooms.
Onion
. One-quarter cup of diced onion. Usually about one-quarter of a medium-sized onion. You can also use pearl onions in this recipe.
Garlic cloves.
Two garlic cloves sliced thin.
Seasoning.
Herbes de Provence or Italian Seasoning.
Fresh basil.
Oil.
Extra virgin olive oil or MCT oil.
Vinegar.
Apple cider vinegar or white vinegar.
Serving Tips
A fancy jar of mushrooms makes great hostess gifts.
Serve with
fancy cocktail picks
.
Serve with
crostini
and whipped goat cheese.
Always make a double batch because you're going to want more.
How To Store
Store in an airtight container for up to 45 days. Make sure that the mushrooms are covered in oil and vinegar for the longest fridge life.
Can this recipe for longer-term storage.
NUTRITION
Serving:
0.25
cup
|
Calories:
154
kcal
|
Carbohydrates:
5
g
|
Protein:
4
g
|
Fat:
14
g
|
Saturated Fat:
1
g
|
Trans Fat:
1
g
|
Sodium:
55
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Calcium:
11
mg
|
Iron:
1
mg