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Marinated Mushrooms

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These marinated mushrooms make a great side dish, salad ingredient, or snack, and can be served either hot or cold!Marinated Mushrooms - a low carb snack, side, salad ingredient and more!

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This mushroom dish is really easy to make! The earthyness of the mushrooms is lifted with bright flavors such as lemon juice, white wine and fresh parsley.

How to Make Marinated Mushrooms

Quarter the mushrooms and boil them for 8-10 minutes. I used baby bella mushrooms for this recipe but I'm sure it would work with any type!

Make the marinade by whisking together olive oil, white wine, lemon juice, garlic paste, dried thyme, fresh flat-leaf parsley and black pepper.

Drain the cooked mushrooms, add them to the marinade, and stir to coat. When cool, cover and leave in the fridge for several hours, all day, or overnight – whichever you find most convenient! I like to make this in the morning and then leave the mushrooms marinating all day, ready for dinner in the evening.

If eating the mushrooms cold, drain the marinade and serve. If you don't like the taste of raw garlic then you may prefer to omit it from the recipe. They can be served as a tapas dish, added to a salad, or eaten on their own. If eating the mushrooms hot then sauté them in a little of the marinade until heated through.Marinated Mushrooms - a low carb snack, side, salad ingredient and more!

 

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Marinated Mushrooms

Marinated Mushrooms

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 12 minutes
Marinating Time: 3 hours
Total Time: 3 hours 17 minutes

These marinated mushrooms make a great side dish, salad ingredient or snack, either hot or cold!

Ingredients

  • 16 oz mushrooms, stalks removed then quartered
  • 3 tbs olive oil
  • 3 tbs white wine
  • ½ tsp garlic paste
  • 2 tbs lemon juice
  • 1 tsp dried thyme
  • 3 tbs fresh parsley, roughly chopped
  • black pepper

Instructions

  1. Boil the mushrooms in water for 10-12 minutes depending on size.
  2. Make the marinade by whisking together the other ingredients. Drain the cooked mushrooms, add to the marinade, and stir to coat.
  3. When cool, cover and leave in the fridge for at least 3 hours.
  4. Drain and eat cold as part of a salad, or saute with a little of the marinade until heated through.

Notes

3g net carbs per serving (quarter of the recipe)

NOTE: nutritional values are calculated based on one third of the marinade, as not all of it is consumed.

Nutrition Information
Yield 4 Serving Size Quarter of the recipe
Amount Per Serving Calories 131Total Fat 10gSaturated Fat 1gSodium 8mgCarbohydrates 4gNet Carbohydrates 3gFiber 1gSugar 2gProtein 3g
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