Marinated Mushrooms with Worcestershire Sauce

Recipe from Arminda du Pont

Adapted by Marian Burros

Updated July 5, 2015

Total Time
10 minutes, plus refrigeration
Rating
3(6)
Comments
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—Marian Burros

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

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Ingredients

Yield:16 to 20 servings

  • 3 pounds small mushrooms

  • 1 cup grape seed oil

  • ½ cup red wine vinegar

  • Salt and pepper to taste

  • 1 tablespoon sugar

  • 1 teaspoon Worcestershire sauce

  • 2 medium onions, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (16 to 20 servings)

5 grams carbs; 134 calories; 2 grams monosaturated fat; 9 grams polyunsaturated fat; 1 gram saturated fat; 12 grams fat; 1 gram fiber; 251 milligrams sodium; 3 grams protein; 3 grams sugar

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.

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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.

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Dax

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

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From Arminda du Pont

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