Heat oil in pot, add shallots and garlic and cook for 5 minutes.
Add the wine vinegar and 1 cup of water, bring to a boil then lower and simmer for 20 minutes.
Add the mushrooms and cook for 1 minute
Pour the mushrooms and liquid into shallow container and cover and set aside to marinate for 1 hour.
Remove the mushrooms from the marinade and press between paper towels to remove the excess marinade.
Sprinkle with crushed peppercorns, salt and thyme.
Discard the marinade
Place a large skillet over medium-high heat for 1 minute, then add mushrooms in a single layer.
Cook until browned (2-3 minutes a side)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (581g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 494 (71%)|
|Amt Per Serving||% DV|
|Total Fat 54.9g||73 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 39.4g|
|Polyunsanturated Fat 6g|
|Cholesterol 0mg||0 %|
|Sodium 1198.2mg||41 %|
|Potassium 1948.3mg||51 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 27.8g|
|Protein 10.8g||15 %|
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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.
Calories per serving: 695
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