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Spanish Marinated Mushrooms

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here’s what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. —Patricia Mitchell, Ingleside, Texas
  • Total Time
    Prep: 15 min. + marinating
  • Makes
    6 cups

Ingredients

  • 2 cups water
  • 1 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon dried basil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • 2 pounds small fresh mushrooms

Directions

  • In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight.
  • Drain mushrooms, discarding marinade.
Nutrition Facts
1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

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Reviews

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Average Rating:
  • Zeke
    Mar 31, 2020

    Patricia, was your tour of duty at Rota? I was stationed there from 1967-1969 as the Naval Security Group site. I can't wait to reawaken love of this Tapa

  • frombraziltoyou.org
    Mar 8, 2020

    They were easy to prepare and quite tasty. They made a great bite for a cheese board.

  • Prod 22
    Oct 22, 2019

    Good recipe