Marinated Mushrooms

food.master's picture

Dec. 30, 2010


Water 4 Cup (64 tbs)
White wine vinegar 6 Tablespoon
Small mushrooms 2 Pound
Shallots 5 Small , cut in half lengthwise
Garlic cloves 2 Large , cut in half lengthwise
Tarragon sprigs/1/2 teaspoon dry tarragon 4
Bay leaf 1
Olive oil/Salad oil 1/2 Cup (8 tbs)
Salt 1/4 Teaspoon


In a 4- to 5-quart pan, bring water and 2 tablespoons of the vinegar to a rolling boil over high heat.

Add mushrooms, cover, return to a boil, and boil for 5 minutes.

Remove from heat and let cool, then cover and refrigerate in cooking liquid until next day.

Drain mushrooms and pack into a 1-quart glass jar.

Poke shallots, garlic, tarragon, and bay leaf down among mushrooms.

Stir together remaining 1/4 cup vinegar, oil, and salt, if desired; pour over mushrooms.

Cover and let stand at room temperature until next day, then serve.

Or refrigerate, covered, for up to 3 weeks; if oil thickens, bring to room temperature before serving.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1287Calories from Fat 985

 % Daily Value*

Total Fat 112 g172.3%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 558 mg23.25%

Total Carbohydrates 56 g18.7%

Dietary Fiber 9 g36%

Sugars 15 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet