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:

Quickview
155k Calories
3g Protein
14g Total Fat
7g Carbs
37% Health Score
Limit These
Calories
155k
8%

Fat
14g
22%

  Saturated Fat
1g
12%

Carbohydrates
7g
2%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
6mg
0%

Get Enough Of These
Protein
3g
8%

Vitamin B2
0.47mg
28%

Vitamin C
19mg
23%

Vitamin B3
4mg
21%

Copper
0.38mg
19%

Vitamin B5
1mg
18%

Selenium
10µg
16%

Vitamin E
1mg
13%

Potassium
411mg
12%

Phosphorus
105mg
11%

Fiber
2g
8%

Vitamin B6
0.16mg
8%

Vitamin K
8µg
8%

Vitamin B1
0.11mg
7%

Iron
1mg
6%

Folate
22µg
6%

Manganese
0.11mg
6%

Zinc
0.65mg
4%

Magnesium
14mg
4%

Calcium
18mg
2%

Vitamin D
0.23µg
2%

Vitamin A
67IU
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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