afoona
Mushrooms Marinated with Red Onion and Olive Oil
Salads

Mushrooms Marinated with Red Onion and Olive Oil

Mushrooms cooked for just a moment and steeped in a tangy marinade with red onion. They keep in the fridge for several days and improve on the second day.

⏱ 23 min🍽 6 servings 🌍 Mediterranean👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian🌾 Gluten-free

👨‍🍳 Method

  1. 1
    Clean the mushrooms with a damp towel rather than lots of water, which they soak up.
    Kitchen towel
  2. 2
    In a small pot, bring the water, 2 tbsp of the vinegar, the sugar and ½ tsp of the salt to a boil.
    StoveSmall saucepan
  3. 3
    Add the mushrooms and cook for just 4 minutes, until they soften but are still a little firm. Drain and leave to drip for 5 minutes.
    Colander
  4. 4
    In a bowl, mix the red onion, garlic and olive oil with the rest of the vinegar, the rest of the salt and the black pepper.
    Bowl
  5. 5
    Add the mushrooms while still warm, stir and leave for at least 3 hours at room temperature so they soak up the marinade.
  6. 6
    Sprinkle the parsley on top before serving.
113calories
3 gprotein
5 gcarbs
9 gfat
● protein 10%● carbs 17%● fat 73%

Per serving (164 g), of 6 servings

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⚖ About the ingredients

🔧 Tools needed (5) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Bowl · Also works: Pot (None)
  • Colander · Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
  • Kitchen towel · Also works: Plastic wrap (Plastic wrap over the bowl) · Paper towels (None)

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🧩 Built from…

Marinated Mushrooms

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