Marinated Mushrooms & Artichokes Recipe

Marinated Mushrooms & Artichokes Recipe
Marinated Mushrooms & Artichokes Recipe photo by Taste of Home
Publisher Photo

Marinated Mushrooms & Artichokes Recipe

Be the first to add a review
Publisher Photo
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. —Marcia Doyle, Pompano, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + marinating
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + marinating

Ingredients

  • 2 pounds medium fresh mushrooms, halved
  • 2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
  • 1-1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup olive oil
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional parsley

Directions

In a nonreactive bowl, combine first twelve ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley. Yield: 16 servings (1/2 cup each).
Originally published as Marinated Mushrooms & Artichokes in Simple & Delicious October/November 2016

Nutritional Facts

1/2 cup: 43 calories, 1g fat (0 saturated fat), 0 cholesterol, 162mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 vegetable.

  • 2 pounds medium fresh mushrooms, halved
  • 2 cans (14 ounces each) water-packed quartered artichoke hearts, drained
  • 1-1/2 cups water
  • 1 cup cider vinegar
  • 1/2 cup olive oil
  • 1 bay leaf
  • 1-1/2 teaspoons salt
  • 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1 tablespoon minced fresh parsley
  • Additional parsley
  1. In a nonreactive bowl, combine first twelve ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley. Yield: 16 servings (1/2 cup each).
Originally published as Marinated Mushrooms & Artichokes in Simple & Delicious October/November 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMarinated Mushrooms & Artichokes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review