Marinated Mushrooms with Worcestershire Sauce

Recipe from Arminda du Pont

Adapted by Marian Burros

Total Time
10 minutes, plus refrigeration
Rating
3(6)
Comments
Read comments

Featured in: AT POINT-TO-POINT RACES, ELEGANT PICNIC DISHES

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:16 to 20 servings
  • 3pounds small mushrooms
  • 1cup grape seed oil
  • ½cup red wine vinegar
  • Salt and pepper to taste
  • 1tablespoon sugar
  • 1teaspoon Worcestershire sauce
  • 2medium onions, thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (18 servings)

134 calories; 12 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 9 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 3 grams protein; 251 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Wash and stem mushrooms. Set aside stems for other use.

  2. Step 2

    Combine other ingredients thoroughly and pour over mushrooms. Refrigerate and marinate for two days.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Dax

Make sure to slice the onions VERY thin, as a simple thin onion does not marinate well and keeps the bitter / hot taste.

Private comments are only visible to you.

Credits

From Arminda du Pont

Recipe Tags

or to save this recipe.