Love me or Hate me, but while the rest of the world is pushing sugary baked beans, bacon-stuffed burgers, layered Mexican dips and mayonnaise-laced potato salad this holiday weekend, I’m opting to share something a little more healthy: Simple Marinated Mushrooms
This new and wonderful group that I’m a part of – The Red- Faced Runners– has me inspired to eat healthy and keep fit through running and other calorie- burning feats! Did you hear about The Red Faced Runners? Please read more HERE– and I hope you’ll join us. We’re a group of women inspiring each other to stay fit. It’s a good bunch.
Anyway, these mushrooms are a good bunch too. Start with a box full of fresh mushrooms. Give them a light rinse to get any extra dirt off, and trip the rough end of the stems off and toss ’em.
You’re going to marinate them in oil and a few simple spices.
Marinating them in a zip baggie is easiest. Just toss them with the dressing and let them sit on the counter, turning the bag around to redistribute the marinade every once in a while.
In a couple of hours, the mushrooms will be marinated enough to serve.
Yeah, they’ll retain a little bit of that oil, but they’re a whole lot better to munch on than the super- fatty foods that will be on hand at most 4th of July parties. I’m pretty sure you’d feel better about eating a dozen of these over a dozen chocolate chip cookies (at least… the next morning you’d feel better, right?) Or you could compromise and eat a dozen of these and then 2 chocolate chips cookies. That’s a smarter idea all around!
And come join our group- The Red Faced Runners! You DO NOT have to be a runner to join (but we’ll encourage you to get started), and we’d love to have both experienced and beginner runners join in the fun. A Facebook Page has been created, and a RFR website is coming very soon too- stay tuned!
Simple Marinated Mushrooms
These are a terrific appetizer to make ahead. Be sure to have some sliced baguette available for dunking in the drippings.
Prep Time: 20 min
Cook Time: 5 min
Ingredients:
1 pound fresh white button mushrooms (bite-sized), scrubbed clean
1/4 cup extra- virgin olive oil
1/4 cup white wine vinegar
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed dried oregano
1/4 teaspoon red pepper flakes, crushed
Instructions:
1. Place water in a large saucepan and bring to a boil.
2. Trim the mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat to low. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
2. In a large bowl, whisk together the olive oil, vinegar, garlic, salt, oregano and red pepper flakes. Add the mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better). TIP: You can also marinate the mushrooms in a large zip bag. I prefer to do it this way since it's so easy to turn the bag and redistribute the marinade.
3. When ready to serve, drain the mushrooms from the marinade (reserving a little bit of the marinade) and place the mushrooms on a platter with toothpicks for serving. Drizzle some of the reserved marinade on top.
Source: RecipeGirl.com (adapted from California Sol Food)
1 pound fresh white button mushrooms (bite-sized), scrubbed clean
1/4 cup extra- virgin olive oil
1/4 cup white wine vinegar
1 large clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon crushed dried oregano
1/4 teaspoon red pepper flakes, crushed
1. Place water in a large saucepan and bring to a boil.
2. Trim the mushrooms by cutting off a thin slice of the stem of each mushroom. Drop the mushrooms into boiling water and reduce the heat to low. Simmer for 5 minutes; do not boil. Drain the mushrooms and cover with cold water. Let stand until cool. Drain and pat dry with paper towels.
2. In a large bowl, whisk together the olive oil, vinegar, garlic, salt, oregano and red pepper flakes. Add the mushrooms to the olive oil mixture and stir with a rubber spatula until well coated. Let stand at room temperature for 2 hours or longer, stirring occasionally (overnight is even better). TIP: You can also marinate the mushrooms in a large zip bag. I prefer to do it this way since it's so easy to turn the bag and redistribute the marinade.
3. When ready to serve, drain the mushrooms from the marinade (reserving a little bit of the marinade) and place the mushrooms on a platter with toothpicks for serving. Drizzle some of the reserved marinade on top.
Source: RecipeGirl.com (adapted from California Sol Food)
I made these mushrooms tonight for a party we are having Saturday with a bunch of other couples, an Italian menu theme. Instead of boiling the mushrooms, I sauteed them in a large frying pan on medium high heat, with just a bit of olive oil to give them some brown color and a little mushroom sweat. Then I put them in the marinade in the bowl till they cooled and tasted them. Delicious! Then I added some green olives to the mix. I think this will be a wonderful appetizer along with the other menu items that night. Thanks…really delish!
Excellent!
Sounds like a perfect summer appetizer!
I made these on Saturday for a girls’ night…added a little extra red pepper flake because we like things a little spicier 🙂 These were a huge hit!!! Everyone kept going back for more, they were so addicting. These might become part of my regular rotation for party foods. I think I have a new go-to item for potlucks! Thanks!!!
This is a fantastic idea, Lori! I’m always looking for easy, healthy appetizers/snacks to serve up to my kids and guests.
Lori, I love these simple summer dishes with BIG flavor. …Cute skewers too!
Love this healthy party treat, what a great alternative to the not-so-healthy food that seems to dominate gatherings.
I love mushrooms! And I am all for a little healthy now and then.
These look easy and delicious!
Such a great spice combo!
this is just lovely Lori, what a great idea for a guilt-free BBQ side dish! You know I was just thinking about some grilled portabella with a spinach inside…I know you would come up with something grand…m
Oh yum! i love mushrooms of any kind and this sounds fabulous!
I love the idea of healthier dishes. And I absolutely love mushrooms. These look great Lori!!
Would it bruise the ‘shrooms too much to dry them out using a salad spinner? I think that would get the most drainage for them (and allow more of the marinade to seep in) but only if spinning wouldn’t damage them too much. What do you reckon? Since they’re simmered first, are they then too fragile for this idea?
Mushroom topped on sliced baguette sounds like absolute perfection right now!
LOVE marinated mushrooms — sounds delicious!
This would be a great pre-dinner snack on the 4th of July!
Marinated mushrooms are actually one of my favorite side dishes! While everyone else is making their mayo-laden salads, I’ll be enjoying these bad boys.
Who knew mushrooms could be so beautiful?!? Seriously — love these photos, Lori! 🙂 And I adore marinated mushrooms.
So excited about the Red-Faced Runners!!!
I loooove mushrooms! lovely recipe!