Rosemary Thyme Marinated Mushrooms
Rosemary Thyme Marinated Mushrooms might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 45 calories, 2g of protein, and 3g of fat each. For 45 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. If you have pepper flakes, balsamic vinegar, mushrooms, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 2 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 2%. If you like this recipe, take a look at these similar recipes: Rosemary Thyme Marinated Mushrooms, Marinated Olives with Garlic, Thyme and Rosemary, and Marinated Olives with Lemon, Thyme & Rosemary.
Servings: 6
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1/2 cup water
1/3 cup balsamic vinegar
1 tablespoon olive oil
2 cloves garlic, finely chopped
1/2 teaspoon rosemary leaves, finely chopped (plus extra for garnish if preferred)
1/2 teaspoon thyme (plus extra for garnish if preferred)
1/8 teaspoon crushed red pepper flakes
3 cups whole small mushrooms
Equipment:
sauce pan
plastic wrap
bowl
Cooking instruction summary:
Combine water, vinegar, oil, garlic, rosemary, thyme, and red pepper flakes in a medium saucepan. Bring to a boil, then cover and lower heat to simmer; cook 10 minutes. Add mushrooms and cook, covered, over low heat, stirring occasionally, for 5-7 minutes or until mushrooms are fork-tender. Transfer to a serving bowl, cover with plastic wrap, and refrigerate 2 hours; stir occasionally. To serve, drain mushrooms from marinade and serve. Optional: For added color, add a pinch of the herbs and pepper flakes and toss before serving.
Step by step:
1. Combine water, vinegar, oil, garlic, rosemary, thyme, and red pepper flakes in a medium saucepan. Bring to a boil, then cover and lower heat to simmer; cook 10 minutes.
2. Add mushrooms and cook, covered, over low heat, stirring occasionally, for 5-7 minutes or until mushrooms are fork-tender.
3. Transfer to a serving bowl, cover with plastic wrap, and refrigerate 2 hours; stir occasionally.
4. To serve, drain mushrooms from marinade and serve.
5. Optional: For added color, add a pinch of the herbs and pepper flakes and toss before serving.
Nutrition Information:
covered percent of daily need
