Marinated Mushrooms

Marinated Mushrooms

13 Reviews 3 Pics
  • Prep

    10 m
  • Ready In

    3 d 10 m
Rina Mann
Recipe by  Rina Mann

“No cooking involved, the mushrooms marinate for three days.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

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Reviews (13)

Rate This Recipe
Marcy in MD
44

Marcy in MD

I rated this a 4 as is, but I make a version that my family & friends give a 5 with giant portobello caps, which I marinate and then grill. My 17-year-old daughter asks for them about 3 times a week! I eliminate the salt, sub honey for sugar, use fresh oregano, omit the msg, use 1 tablespoon minced garlic, sub balsamic vinegar, reduce the pepper to 1/8 tsp and add about 1/4 c. soy sauce (hence the omitted salt, tho I add fresh-ground sea salt at the table), about 1/2 teaspoon minced fresh ginger, and a Tbs or so of chopped scallion if I have any on hand. I haven't marinated as long as 3 days; 24 hours seems plenty. I've also thrown in large pieces of bell pepper and chunks of zucchini, all of which have been a big hit among family & guests (including a lot of my daughter's teenaged friends).

Sarah Jo
32

Sarah Jo

I make something like this for summer potlucks, only I don't use MSG, I double the spices and I use a couple tbsp. of balsamic vinegar instead of white vinegar. I could eat the whole bowl. You're best of doubling this at least. This recipe is good with baby bellas, too.

Haze
15

Haze

Fantastic! Really tasty. Everyone who has tried it loves it.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 97 cal
  • 5%
  • Fat
  • 7.5 g
  • 11%
  • Carbs
  • 6.4 g
  • 2%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1076 mg
  • 43%

Based on a 2,000 calorie diet

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