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Servings:

Marinated Mushrooms with Balsamic Drizzle

These marinated mushrooms are just the thing to amp up your next cheese board. Or maybe you’re looking for something to add more interest to your antipasti tray. These are your guys.

Total Time

30min

4.5

2 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

1/2 cup

Olive Oil

•

4 cloves

Large Garlic , peeled, halved

•

9 cups

Small Mushrooms

•

1/2 cup

Fresh Parsley , chopped

•

1 1/2 cups

Dry White Wine

•

1 1/4

Lemons , juiced

•

3 Tbsp

Red Wine Vinegar

•

Whole Cloves

•

Bay Leaves

•

1/2 tsp

Crushed Red Pepper Flakes

•

1/2 tsp

Kosher Salt

•

1/4 tsp

Freshly Ground Black Pepper

•

to taste

Balsamic Vinegar

Cooking Instructions

Heat the Olive Oil (1/2 cup) in a large skillet over medium-low heat. Add Garlic (4 cloves) cloves. Sauté for 5 to 6 minutes until soft and golden. Remove the garlic from the skillet with a slotted spoon. Save for another use.

Increase heat to medium-high. Add the Mushrooms (9 cups) and Fresh Parsley (1/2 cup) . Sauté until the mushrooms turn a golden color for about 8 to 10 minutes.

Reduce heat to medium-low and stir in the Dry White Wine (1 1/2 cups) , juice from Lemons (1 1/4) , Red Wine Vinegar (3 Tbsp) , Whole Cloves (6) , Bay Leaves (2) , Crushed Red Pepper Flakes (1/2 tsp) , Kosher Salt (1/2 tsp) , and Freshly Ground Black Pepper (1/4 tsp) . Cover and simmer for 5 minutes.

Cool to room temperature. Transfer to a container, cover and chill until cold.

When ready to use, drain the mushrooms and transfer to a serving dish. Drizzle all over with Balsamic Vinegar (to taste) . If desired, lightly sprinkle red pepper flakes over the top. And the thicker the vinegar, the better.

Author's Notes

Personalize with your favorite herbs by adding fresh thyme, dill or rosemary to the mix.

Nutrition Per Serving

CALORIES

351

FAT

27.8 g

PROTEIN

4.8 g

CARBS

9.0 g