1 pound cremini mushrooms
1/4 cup olive oil
1/4 cup white wine vinegar
1/4 cup diced red onion
2 cloves garlic, minced
2 teaspoons brown sugar, packed
1/2 teaspoon dried oregano
1/2 teaspoon whole black peppercorns
1/4 teaspoon crushed red pepper flakes, optional
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook mushrooms just until tender, about 3-4 minutes; drain well.
In a large bowl, combine mushrooms, olive oil, vinegar, red onion, garlic, sugar, oregano, peppercorns, red pepper flakes and bay leaf; season with salt and pepper, to taste.
Transfer to an airtight container and place in the refrigerator for at least 8 hours and up to 5 days.
Serve at room temperature, garnished with parsley, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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