Mushroom and Olive Relish

fast.cook's picture

Sep. 22, 2011

Ingredients

Medium mushrooms 1 Pound (Fresh)
Parsley 2 Teaspoon , chopped
Salt 1/4 Teaspoon
Pepper 3/4 Teaspoon
Dried oregano leaves 1/2 Teaspoon
Dried basil leaves 1/4 Teaspoon
Onion and juice 2 Tablespoon , grated
Garlic 1 Clove (5 gm) , pressed
Pimento stuffed olives 1/3 Cup (5.33 tbs) , chopped
Sugar 1 Teaspoon
White wine vinegar 1/4 Cup (4 tbs)
Pitted black olives 1 Cup (16 tbs) , drained
Cherry tomatoes 1 Cup (16 tbs) , washed
Salad oil 1/4 Cup (4 tbs)

Directions

GETTING READY

1) Wash and pat dry mushrooms. Trim the stems. Leave it intact.

MAKING

2) In a large saucepan add mushrooms with 2 cups water.

3) Boil, decrease heat and simmer for 5 minutes.

4) Drain out from water.

5) Arrange in large, shallow baking dish.

6) In another bowl mix rest of ingredients except black olives and tomatoes. Mix well.

7) Pour it over mushrooms.

8) Cover and refrigerate, stirring gently in between for at least 12 hours.

SERVING

9) Add black olives and cherry tomatoes before serving.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 107Calories from Fat 80

 % Daily Value*

Total Fat 9 g13.8%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 201 mg8.38%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars 2 g

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet