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
- 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
- 1. 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.
- 2. Drain mushrooms, discarding marinade.
1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 21mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.
Mar 31, 2020Patricia, 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
Mar 8, 2020They were easy to prepare and quite tasty. They made a great bite for a cheese board.
Oct 22, 2019Good recipe
© 2020 RDA Enthusiast Brands, LLC