Ingredients
- 1 cup small crimini or white mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsalmic vinegar
- 4 tablespoons olive oil
- 2 teaspoons garlic, crushed
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 4 teaspoons dried parsley, or 1/4 C fresh chopped parsley lightly packed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Make it step by step
- For vinaigrette, combine vinegar, 4 T olive oil, garlic, herbs, salt and pepper in a bottle or jar with a tight fitting lid. Shake until thoroughly emulsified.
- Brush any loose earth off of the mushrooms and trim away the dry part of the stems.
- Gently saute in 2 T olive oil over medium low heat for 10 minutes.
- Add blended vinaigrette to warm mushrooms, coating thoroughly.
- Refrigerate for at least 2 hours before serving.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Les, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.