| |
| 1 lb |
|
small Fresh Mushrooms |
|
| 3/4 cup |
|
wine vinegar |
|
| 1/2 cup |
|
salad oil |
|
| 1/4 cup |
|
water |
|
| 1 |
|
bay leaf, broken |
|
| 1 tsp |
|
fennel seeds, crushed |
|
| 1/4 tsp |
|
salt |
|
| 1/8 tsp |
|
seasoned pepper |
|
| 1 |
|
clove garlic, pressed |
|
| 1 Tbs |
|
parsley, minced |
|
|
|
| |
| 1 |
Rinse mushrooms quickly or wipe with damp paper towels. |
| 2 |
Combine the remaining ingredients except garlic and parsley and boil for 5 minutes. Pour over mushrooms and stir well. Add garlic. |
| 3 |
Cover and refrigerate at least 12 hours. Stir or turn occasionally. Sprinkle with parsley, drain and serve. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
182.25 |
|
| Calories From Fat (87%) |
|
158.86 |
|
| |
|
% Daily Value |
| Total Fat 18.32g |
|
28% |
|
| Saturated Fat 2.46g |
|
12% |
|
| Cholesterol 0.00mg |
|
0% |
|
| Sodium 101.71mg |
|
4% |
|
| Potassium 279.41mg |
|
8% |
|
| Carbohydrates 4.64g |
|
2% |
|
| Dietary Fiber 1.09g |
|
4% |
|
| Sugar 1.42g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 3.55g |
|
|
|
| Protein 2.46g |
|
5% |
|
|
|
| |
| Recipe Type |
| Appetizer, Snack, Vegetarian |
| |
| Recipe Source |
|
Source: The Mushroom Council
|