Marinated Whole Mushrooms

These marinated whole mushrooms are a vibrant, tangy delight that brings Mediterranean flavors to your pantry. Small, fresh mushrooms are blanched and then packed into jars with a robust marinade of olive oil, white vinegar, lemon juice, garlic, and aromatic herbs like oregano and basil. The result is a perfectly balanced blend of bright acidity and savory richness. These jars make for excellent appetizers, salad toppings, or antipasto board additions. They store beautifully for months, offering a quick burst of flavor whenever needed. Ideal for gifting or keeping on hand for easy entertaining, this recipe transforms humble mushrooms into a gourmet preserved treasure.

Cooking Method: Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 145

Dietary: Vegan

Description

These marinated whole mushrooms are a vibrant, tangy delight that brings Mediterranean flavors to your pantry. Small, fresh mushrooms are blanched and then packed into jars with a robust marinade of olive oil, white vinegar, lemon juice, garlic, and aromatic herbs like oregano and basil. The result is a perfectly balanced blend of bright acidity and savory richness. These jars make for excellent appetizers, salad toppings, or antipasto board additions. They store beautifully for months, offering a quick burst of flavor whenever needed. Ideal for gifting or keeping on hand for easy entertaining, this recipe transforms humble mushrooms into a gourmet preserved treasure.

Directions

1
Select very fresh unopened mushrooms with caps less than 1-1/4 inch in diameter.
2
Wash mushrooms thoroughly.
3
Cut stems, leaving 1/4 inch attached to cap.
4
Place mushrooms in a pot and add lemon juice and enough water to cover.
5
Bring to a boil.
6
Simmer for 5 minutes.
7
Drain mushrooms well.
8
In a saucepan, mix olive oil, vinegar, oregano, basil, and salt.
9
Stir in chopped onions and diced pimento.
10
Heat the marinade mixture to a boil, then remove from heat.
11
Cut garlic cloves into quarters.
12
Quarter the black peppercorns.
13
Place one quarter of a garlic clove and 2-3 quartered peppercorns into each clean half-pint jar.
14
Pack drained mushrooms tightly into the jars.
15
Pour the hot, well-mixed oil and vinegar solution over the mushrooms, leaving 1/2-inch headspace.
16
Remove air bubbles, adjust lids, and seal jars.
17
Process in a boiling-water canner according to altitude guidelines.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 145kcal

% Daily Value *
Total Fat 15.5g24%
Saturated Fat 2.1g11%
Sodium 1650mg69%
Total Carbohydrate 4g2%
Dietary Fiber 1.1g5%
Sugars 2g
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/marinated-whole-mushrooms/