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Home » Course » Appetizers & Snacks » Easy Italian Marinated Mushrooms

Easy Italian Marinated Mushrooms

Last Updated May 23, 2020. Published May 15, 2020 By Rosemary 1 Comment

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These Italian Marinated Mushrooms are the perfect anytime appetizer. Made with just four ingredients, perfect for gluten free, vegetarian and even vegan friends. This flavourful appetizer will be a guaranteed hit.

marinated mushrooms / anitalianinmykitchen.com

I’m sure everyone knows or has known a woman, mother, sister, cousin, friend or wife who can cook for 1 to 100 without batting an eyelash.

Well, the woman who gave me this recipe was one of them. She was the mother of one of my close friends in Italy. She could make anything and everything. I honestly believe the more people she had to cook for the happier she was.

 

marinated mushrooms

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For me mushrooms were one of those take it or leave it  vegetables, I probably left them more than I took them. But done this way, these marinated mushrooms are mouth-watering.

Served with simple bruschetta , they become an amazing appetizer.

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This recipe is really easy to make. The mushrooms just need to sit for a couple of hours and then you are basically ready to go. And if you ask me I could make a meal out of just appetizers!

Add a glass of wine on the side and we’re all set. Buon Appetito!

marinated mushrooms 7

marinated mushrooms / anitalianinmykitchen.com
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5 from 1 vote

Marinated mushrooms

Left out the cooking time, because it is sitting time needed.
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Course antipasto
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 181kcal
Author Rosemary Molloy

Ingredients

  • 3 cups chopped mushrooms (300 grams)
  • 1 1/2 teaspoons salt (8 grams)
  • 4-5 tablespoons olive oil (54-68 grams)
  • juice from 1/2 lemon
  • 1/4 - 1/3 cup fresh chopped Italian parsley (7-10 grams)

Instructions

  • In a medium bowl add chopped mushrooms and salt, mix and let sit for 1 -1 1/2 hours (if you prefer a milder mushroom taste, then in the medium bowl of chopped mushrooms(without adding the salt, instead add the juice of one lemon, let sit for an hour, then add 1 teaspoon (3 grams) of salt, mix and let sit for another 30- 45 minutes then continue with the instructions), then drain and squeeze out as much liquid as possible from the mushrooms.
  • Place in a clean bowl and toss with olive oil, juice from 1/2 lemon and fresh chopped Italian parsley.
  • Let sit 20-30 minutes for flavours to blend. Serve with bruschetta or crusty bread.

Nutrition

Calories: 181kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 1g | Sodium: 887mg | Potassium: 515mg | Fiber: 4g | Sugar: 4g | Calcium: 3mg | Iron: 0.8mg
Tried this recipe?Mention @anitalianinmykitchen or tag #anitalianinmykitchen!

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    Filed Under: Appetizers & Snacks, Most Posts, Sauces, Dips & Frostings, Side Dishes, Vegetables

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    1. Anne says

      May 7, 2017 at 9:30 pm

      5 stars
      This is one of my favourite appetisers, we love it.

      Reply

    Hi, I'm Rosemary.

    Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More
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