Spanish Marinated Mushrooms

  Appetizers

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be.

Spanish Marinated Mushrooms

Average Rating: 4.666666

TOTAL TIME: Prep: 15 min. + marinating
YIELD: 6 cups.

Ingredients

  • 2 cups water
  • 1 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds small fresh mushrooms

Instructions

  • 1. In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight.
  • 2. Drain mushrooms, discarding marinade.

Nutrition Facts

1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

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