Marinated Mushrooms (Dairy-Free, Keto, Low-Carb)
With just the right amount of tanginess, these herbaceous marinated mushrooms are perfect on their own or along with your favorite meal!
Servings: 6 servings
Calories: 105kcal
Ingredients
- 1 pound mushrooms
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1/4 cup red onion sliced
- 2 cloves garlic sliced
- 2 tablespoons parsley chopped finely
- 2 tablespoons dill chopped finely
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon black peppercorns
- 1 teaspoon oregano
- 2 teaspoons brown sugar substitute
Instructions
- In a pot large enough to hold all the mushrooms, boil the cleaned and trimmed mushrooms in water for 3-4 minutes or until slightly tender. Drain and set aside.
- Warm the oil in a pot on the stove and add the bay leaf, peppercorns, onion and garlic. You don't want to sizzle the veggies, just help release the flavor.
- Pour the oil mixture into a bowl and add the herbs, mushrooms, vinegar, brown sugar substitute, and salt. Mix well.
- Put into jars and store in the fridge. Enjoy!
Notes
Recipe Card Tips
- Warm the oil just enough to release flavor from the aromatics, without sizzling or browning anything.
- Let the oil cool before mixing it with the mushrooms and herbs.
- Use fresh mushrooms only, never frozen or canned, for the best texture after marinating.
- The marinating liquid was not calculated in the nutritional info because you won't be eating it.
Nutrition
Serving: 0.5cup | Calories: 105kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 257mg | Fiber: 1g | Sugar: 2g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 11mg | Iron: 1mg | Net Carbohydrates: 3g