Marinated Mushrooms


  • 2 pounds (50-60) medium fresh mushrooms
  • 2   garlic cloves
  • 1 cup red wine vinegar
  • 1 cup water
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1   bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 12 whole black peppercorns
  •  Snipped parsley, for garnish


  1. Clean mushrooms and set aside. Flatten garlic on Cutting Board with Chef's Knife. For marinade, combine all ingredients except parsley in Dutch Oven.

  2. Bring to a boil; reduce heat and simmer 5 minutes. Add mushrooms; simmer, uncovered, 10 minutes. Remove from heat. Let stand until cooled slightly.

  3. Transfer mushrooms and marinade to container with tight-fitting lid; cover and refrigerate until ready to serve.

  4. To serve, drain marinade from mushrooms. Transfer mushrooms to serving dish. Sprinkle with fresh parsley. Serve using Small Serving Tongs.


  • 12  servings

Nutrients per serving:

Calories 70, Total Fat 6 g, Saturated Fat 0.5 mg, Cholesterol 0 mg, Carbohydrate 4 g, Protein 2 g, Sodium 200 mg, Fiber less than 1 g

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