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Ingredients
4 tablespoons extra-virgin olive oil, or more, to taste
3 cloves garlic, slivered
1 pound small fresh white or cremini mushrooms, the smaller the better, or 1 pound larger mushrooms, quartered
1 teaspoon fresh rosemary leaves
2 tablespoons sherry vinegar, or more, to taste
¼ cup small capers
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
3 grams carbs; 101 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 1 gram fiber; 223 milligrams sodium; 3 grams protein; 2 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
- Step 1
Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
- Step 2
Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
- Step 3
Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.
Private Notes
Comments
Used one tbs of balsamic vinegar and one of the sherry vinegar because I prefer a little note of sweetness from the balsamic, They were delicious!
These are even better after a couple days in the fridge. Second time I made these I added blanched red and green pepper slices (about 1/2 of each pepper) and served as an appetizer in individual teacups with ditzy little forks. Colorful and vegan friendly, light yet satisfying. Gonna make sure I always have a jar full on hand.
I just made this - with apple cider vinegar because I ran out of sherry v. Delicious and I have the sherry vinegar on my list. Can’t wait to make this again.
I was serving these as part of an antipasto spread, so I switched the vinegar from sherry to red wine. Otherwise I following the recipe. So simple and so, so good. I made this a day ahead and it tasted even better out of the fridge on day 2.
I made this to use some extra mushrooms as salad toppers, and they did not even come close to making it on to a salad.
So good! Exceeded my expectatons by a lot. I make a lot of marinated mushrooms and this might be my new favorite recipe.