Recipes Appetizers and Snacks Vegetable Mushrooms Marinated Mushrooms II 4.4 (254) 196 Reviews 23 Photos This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard. Recipe by Cristi Zbella Updated on August 16, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 23 23 23 23 Prep Time: 15 mins Cook Time: 12 mins Total Time: 27 mins Servings: 16 Yield: 4 cups Jump to Nutrition Facts Ingredients ⅓ cup red wine vinegar ⅓ cup olive oil 1 small onion, thinly sliced 1 teaspoon salt 2 tablespoons dried parsley 1 teaspoon ground dry mustard 1 tablespoon brown sugar 2 cloves garlic, peeled and crushed 1 pound small fresh button mushrooms Directions In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving. I Made It Print Nutrition Facts (per serving) 54 Calories 5g Fat 3g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 54 % Daily Value * Total Fat 5g 6% Saturated Fat 1g 3% Sodium 148mg 6% Total Carbohydrate 3g 1% Dietary Fiber 0g 1% Total Sugars 2g Protein 1g Vitamin C 1mg 7% Calcium 6mg 0% Iron 0mg 2% Potassium 111mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved