Marinated Mushrooms – “A Salad For Each Week” #15

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These marinated mushrooms are a great holiday appetizer or side dish, and they taste better and better as they chill over a few days. This is also a great base for any additional “extras” you may want to add- sauteed zucchini, roasted red peppers, Parmesan cheese, grilled chicken, etc.

Marinated Mushrooms

  • 16 oz whole mushrooms, wiped clean

  • 1/3 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 tablespoon balsamic vinegar

  • dash of Worcestershire sauce

  • 2 tablespoons fresh oregano, chopped

  • 2 garlic cloves, minced

  • salt and pepper to taste

Combine all ingredients except the mushrooms into a medium bowl. Whisk to combine. Add in mushrooms and gently stir to coat. Place in fridge for at least one hour and overnight if possible. Serve chilled or at room temp.  You can add crushed red pepper flakes if desired.

Other recipes you will enjoy:

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

  5. Key Lime Corn and Black Bean Salad

  6. Green Bean, Tomato, and Mozzarella Pesto Salad

  7. “So Long Summer!” Salad

  8. Pickle Salsa

  9. Gingery Broccoli and Carrot Salad

  10. Mediterranean Farro Salad

  11. Home Grown Kale and Pumpkin Seed Salad

  12. Roasted Sweet Potato Salad with Warm Chutney Dressing

  13. Cranberry and Orange Quinoa Salad

  14. Southwest Ranch Dressing

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17 Comments

  1. Jueseppi B.

     /  December 18, 2013

    Reblogged this on The ObamaCrat™.

    Reply
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