Marinated Mushrooms with Worcestershire Sauce

Recipe from Arminda du Pont

Adapted by Marian Burros

Total Time
10 minutes, plus refrigeration
Rating
3(6)
Notes
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Featured in: AT POINT-TO-POINT RACES, ELEGANT PICNIC DISHES

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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.

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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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6 user ratings
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Cooking Notes

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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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Credits

From Arminda du Pont

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