Tangy, refreshing and an excellent addition to a party table. Whether your guests are gluten free, dairy free, soy free, egg free, nut free, vegan or looking for low calorie options, these are perfect. In addition you can make them a few days ahead so they are ready when you are.
Ingredients
- Mushrooms – I usually use white button
- Rice vinegar – I have also used apple cider vinegar. Any mild vinegar will work, but the flavor will change according to the vinegar used.
- Garlic
- Shallot
- Salt
- Sugar
- Cayenne pepper
- Oil
Preparation
- Mince or slice garlic cloves.
- Boil several cups of water while you clean your mushrooms.
- Slice shallot into rings.
- I like my mushrooms to be bite sized so I half or quarter the mushrooms as needed to be bite sized. The tiny ones I leave whole.
- Place the mushrooms in a large glass measuring cup or bowl. Pour boiling water over the mushrooms and let stand for five minutes, stirring occasionally.
- While the mushrooms stand, combine the vinegar, salt and sugar. Stir until sugar and salt dissolve. Add oil and shake of cayenne.
- Drain mushrooms in a colander.
- Place about ¼ of the mushrooms in the bottom of a glass jar or bowl. I use a quart sized Weck tulip jar. Place about ⅓ of garlic and shallot rings. Add another layer of mushrooms. Add ½ remaining garlic and shallot rings. Continue layering.
- Pour marinade over the mushrooms.
- Refrigerate and stir occasionally. Marinate several hours. Overnight improves the flavor.
- Enjoy!
Storage
We eat them over the next few days – as long as they last! You can easily store them for a week.
Marinated Mushroom Salad
Tangy, refreshing and an excellent addition to a party table. Whether your guests are gluten free, dairy free, soy free, egg free, nut free, vegan or looking for low calorie options, these are perfect. In addition you can make them a few days ahead so they are ready when you are.
Ingredients
- 2 pints or 8 ounce packages fresh mushrooms
- ¾ cup rice vinegar or other mild vinegar
- 2 cloves garlic, minced or sliced
- 1 small shallot, sliced
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 tablespoon oil
- shake cayenne pepper or to taste
- parsley, chives or other fresh herbs for serving optional
Instructions
- Mince or slice garlic cloves.
- Boil several cups of water while you clean your mushrooms.
- Slice shallot into rings.
- I like my mushrooms to be bite sized so I half or quarter the mushrooms as needed to be bite sized. The tiny ones I leave whole.
- Place the mushrooms in a large glass measuring cup or bowl. Pour boiling water over the mushrooms and let stand for five minutes, stirring occasionally.
- While the mushrooms stand, combine the vinegar, salt and sugar. Stir until sugar and salt dissolve.
- Add oil and shake of cayenne.
- Drain mushrooms in a colander.
- Place about ¼ of the mushrooms in the bottom of a glass jar or bowl. I use a quart sized Weck tulip jar. Place about ⅓ of garlic and shallot rings. Add another layer of mushrooms. Add ½ remaining garlic and shallot rings. Continue layering.
- Pour marinade over the mushrooms.
- Refrigerate and stir occasionally. Marinate several hours. Overnight improves the flavor.
- We eat them over the next few days - as long as they last! You can easily store them for a week.
Nutrition
Calories: 50kcalCarbohydrates: 6gProtein: 4gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 152mgPotassium: 390mgFiber: 1gSugar: 4gVitamin A: 0.2IUVitamin C: 3mgVitamin D: 0.2µgVitamin E: 0.3mgVitamin K: 1µgCalcium: 8mgFolate: 21µgIron: 1mgZinc: 1mg
Tried this recipe?Let us know how it was!
