Marinated Mushrooms

Imagine a heart healthy immune enhancing hors d’oeuvre. Stop imaging and make these marinated mushrooms. Serve them with a glass of red wine and feel extremely virtuous.

2 cloves garlic, minced and set aside

¼ cup (60 mL) apple cider vinegar

¼ cup (60 mL) balsamic vinegar

¼ cup (60 mL) canola oil

1 tbsp (15 mL) pure maple syrup

1 tbsp (15 mL) dried basil leaves – don’t use fresh, the leaves get slimy

1 tbsp (15 mL) dried thyme leaves – not fresh – it’s the slime thing again

1 tbsp (15 mL) dried oregano leaves – yes! Dried please!

40 small button cremini or white mushrooms

1. In a 4 cup (1 L) glass jar with a tight fitting lid (I use a large glass canning jar) combine the apple cider vinegar, balsamic vinegar, oil, maple syrup, basil, thyme, oregano and 2 tbsp (30 mL) water. Shake well.
2. Gently wash mushrooms under running water. Let drain in a colander. Pat dry.
3. Add garlic to the marinade, screw on the lid tightly and shake well.
4. Add mushrooms to the marinade, screw on the lid tightly and roll the bottle to coat these little babies.
5. Marinate in the fridge for up to three days. Give it a little shake and a roll a couple times a day, when you are in the fridge foraging for food.
6. To serve, drain well and either place on plate lined with kale or in a bowl, as is. Don’t use lettuce – the acid from the vinegar will make the leaves wilt really quickly and then there will be a plate of beautiful mushrooms lying on some dead looking lettuce. Don’t forget the toothpicks.

 

Makes 40 mushrooms that will shrink down into tiny little morsels

One serving = 5 mushrooms

One serving contains: 51 Calories, 1.2 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 144 mg Sodium, 9.4 g Carbs, 1 g Fibre, 6.1 g Sugars, 2 g Protein

Diabetes Food Choice Values Per Serving: ½ Carbohydrate

Recipe from Healthy Starts Here! (Whitecap)