Marinated Mushrooms Recipe – {Vegan, Keto, Paleo, Gluten-Free}

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If there is something that every cheeseboard needs are marinated mushrooms. So I wanted to show you how easy is to make them at home. The recipe is super simple to prepare, but more importantly, you know the marinated mushrooms are gluten-free. Many store brands or self-serve bars in supermarkets have a possibility of containing gluten not to mention they are loaded with salt, preservatives and are costly. Marinating mushrooms in freshly made marinade add a beautiful flavour to them, and they are healthier than the store bought ones and fresh. The best part is they will keep up to 2 weeks when refrigerated in a tightly sealed glass jar. In my marinade, I used two herbs parsley and oregano, but the choice of herbs is endless, I always say, use herbs that you love the most, as long as the herbs are fresh. Another excellent way to use the mushrooms is as a hostess gift, all you need is a pretty jar and a big bow. Trust me on this, we always appreciate a homemade gift, it makes it that much more special. Who needs yet another candle right? I promise you, once you taste these marinated mushrooms you will never buy another jar. 

Ingredients

  • 1 1/2 lb. cremini mushrooms
  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 cup finely chopped fresh parsley
  • 1 Tbsp. Finely chopped fresh oregano
  • 1/2 tsp. GF crushed red pepper flakes
  • 1/2 tsp. GF coarsely ground black pepper
  • 1/2 tsp. Himalayan salt
  • Instructions

  • Clean mushrooms and remove stems or if they are large, cut them in quarters which is what I did. I don't like throwing anything away, so I use the entire mushroom
  • Bring a pot of salted water to a boil. Add mushrooms, cover and simmer for 5 minutes. Drain and transfer to a bowl
  • Add balance of ingredients and stir to combine. Taste the marinade and adjust seasoning if needed. Cover and refrigerate overnight, stirring a couple of times in between
  • Bring to room temperature before serving


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