These tiny mushrooms soak up the flavour of the marinade and actually improve in taste and texture with a day's rest.
- Portion size 6 servings
- Credits : Canadian Living Magazine: June 2004
Ingredients
Method
In large saucepan, cover and cook white mushrooms with salt over medium heat, stirring once or twice, until mushrooms begin to release liquid, about 5 minutes.
Uncover and cook until liquid is evaporated, about 5 minutes. Remove from heat. Add vinegar, oil, garlic, red peppers and thyme; let cool. Cover and refrigerate in airtight container for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
Nutritional facts <b>Per each of 6 servings:</b> about
- Sodium 182 mg
- Protein 2 g
- Calories 67.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 9.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 9.0
- Vitamin C 75.0
