Snack

Marinated mushrooms with garlic and herbs

Name: Marinated mushrooms with garlic and herbs
Total time: 25 min
Yield: 6 servings
Cuisine: French
Ingredients: 1¼ lb Cremini mushrooms; 3 fl oz Olive oil; 1½ fl oz Red wine vinegar; Garlic cloves, four, sliced thin; Thyme and oregano, a few sprigs of each; Bay leaves, two; Red pepper flakes, a pinch; Sea salt, to taste; Black pepper, to taste

Cooked briefly and then left in oil and vinegar for a day, which is when they actually take the marinade — mushrooms are a sponge only after the heat has driven their own water out.

3gnet carbs

14gfat

3gprotein

150kcal

Per serving25 minServes 6

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Ingredients

For the whole dish · serves 6

Cremini mushrooms1¼ lb
Olive oil3 fl oz
Red wine vinegar1½ fl oz
Garlic clovesfour, sliced thin
Thyme and oreganoa few sprigs of each
Bay leavestwo
Red pepper flakesa pinch
Sea saltto taste
Black pepperto taste

Method

6 steps · 25 minutes

Use small mushrooms whole and halve anything bigger. Sliced, they go slack in the marinade.
Cook them in a dry pan first until they squeak and release their water, then let that water boil off completely.
Add the oil, garlic, herbs and bay and warm it through for 2 minutes without frying the garlic.
Vinegar off the heat, so the sharpness stays. Boiled, it turns dull and slightly sweet.
Tip everything into a jar while warm and let it cool with the lid off.
A day in the fridge before eating, and they keep two weeks. Take them out an hour ahead — the oil sets solid when cold.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.