Marinated Mushrooms

Serves 4 as an appetizer

A reader sent us this recipe that she's been making for over 40 years. We replaced the dried herbs with fresh oregano and parsley and added some garlic and onion to boost the flavor even more. These mushrooms make a great addition to an antipasti platter with cubes of cheese, a pile of olives, slivers of roasted red peppers and paper-thin slices of prosciutto.

Ingredients

1 pound fresh cremini mushrooms
2 tablespoons extra virgin olive oil
2 to 4 tablespoons white wine vinegar, or to taste
1 to 2 cloves minced garlic (optional)
1/4 cup minced red onion
2 teaspoons fresh minced oregano
2 tablespoons fresh minced Italian parsley
1/4 teaspoon sea salt
1/2 teaspoon each black peppercorns and coriander seeds

Method

Clean mushrooms and remove stems. Simmer mushroom caps in salted water for 5 minutes or until mushrooms are tender. Drain and transfer to a bowl. Add olive oil, vinegar, garlic, red onion, oregano, parsley, salt, peppercorns and coriander. Stir to combine. Taste and adjust seasoning. Marinate in the refrigerator for several hours or overnight. Bring to room temperature before serving.

Nutrition

Per serving: 110 calories (70 from fat), 7g total fat, 1g saturated fat, 3g protein, 8g total carbohydrate (2g dietary fiber, 2g sugar), 0mg cholesterol, 160mg sodium

http://wholefoodsmarket.com/recipes/66