Marinated Mushrooms
If you have around 20 minutes to spend in the kitchen, Marinated Mushrooms might be a spectacular gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 156 calories, 4g of protein, and 14g of fat. For $1.02 per serving, you get a side dish that serves 4. 266 people have made this recipe and would make it again. This recipe from Budget Bytes requires bay leaf, Salt & Pepper, thyme, and olive oil. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is super. Users who liked this recipe also liked Marinated Mushrooms, Marinated Mushrooms, and Marinated Mushrooms.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 dried bay leaf $0.05
1 lb. fresh button mushrooms $2.98
2 cloves garlic $0.12
1 medium fresh lemon $0.25
¼ cup olive oil $0.42
to taste salt and pepper $0.05
5 sprigs fresh thyme $0.63
Equipment:
colander
frying pan
bowl
Cooking instruction summary:
Rinse your mushrooms with cool water in a colander to remove any dirt and debris. Cut them in half or in quarters to make them all about equal size and set them aside. Peel and mince the two cloves of garlic and set them aside. Zest and juice the lemon and set it aside.In a large skillet, cook the mushrooms in half of the olive oil (2 Tbsp) until they are soft and have released most of their water (about 5 minutes). They will be smaller and a deep taupe color when they are done. There will still be juices in the pan, this is okay. See photos belowTurn off the burner and add the lemon juice, zest, minced garlic, thyme leaves, bay leaves, 2 Tbsp olive oil, salt and pepper. To easily remove the thyme leaves from the sprigs, simply pinch the top of the sprig and pull backwards (from top to bottom) and all of the little leaves will pop right off.Stir the mixture well and allow to come to room temperature in a bowl. This will allow the flavors to mix and the mushrooms to marinate. Enjoy!
Step by step:
1. Rinse your mushrooms with cool water in a colander to remove any dirt and debris.
2. Cut them in half or in quarters to make them all about equal size and set them aside. Peel and mince the two cloves of garlic and set them aside. Zest and juice the lemon and set it aside.In a large skillet, cook the mushrooms in half of the olive oil (2 Tbsp) until they are soft and have released most of their water (about 5 minutes). They will be smaller and a deep taupe color when they are done. There will still be juices in the pan, this is okay. See photos below
3. Turn off the burner and add the lemon juice, zest, minced garlic, thyme leaves, bay leaves, 2 Tbsp olive oil, salt and pepper. To easily remove the thyme leaves from the sprigs, simply pinch the top of the sprig and pull backwards (from top to bottom) and all of the little leaves will pop right off.Stir the mixture well and allow to come to room temperature in a bowl. This will allow the flavors to mix and the mushrooms to marinate. Enjoy!
Nutrition Information:
covered percent of daily need
