Marinated Mushrooms© Copyright 2017. All rights reserved and enforced
© Randal Oulton
These Marinated Mushrooms have a fabulous lemony, garlicky, herby taste to them; they have a satisfying mouth-feel and are very moreish.
You can quickly make the recipe up in a spare moment and have them on hand in the fridge throughout the week for a quick, healthy side to your meals. Great as part of a relish tray. It requires very little work time from you, but must be made starting at least 8 hours in advance as it requires marinating time in the fridge. This will keep for up to two weeks refrigerated in a tightly-sealed container.
Only 1 Weight Watchers PointsPlus® per half-cup (60g.) These are far better than commercially-bought ones.
They taste fresh (without that chemical taste), are far less expensive, are far less fattening, can be salt-free, and you know what's not in them.
We used a Nutricook™ pressure cooker to speed the cooking and concentrate the flavours.
Number of servings: 8
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 15 minutes
Discard the pickling spice, then drain, then rinse the mushrooms in fresh water, then spin dry in a salad spinner (or pat dry in a tea-towel.) Turn into a large bowl.
In a small bowl, mix together the salt, pepper and herbs including the fresh parsley and garlic. Set aside for a moment.
Set out a clean container (at least 1 litre / 1 quart / 4 cups) in size, ready to hold the mushrooms, lid off.
Juice the lemon, and add to the bowl of mushrooms along with the olive oil. Mix gently with your clean hands. Now tip in the herb-mixture bowl, and mix that in well (but gently) with your hands. Now, again just using your hands, transfer the mushrooms to the waiting container. Wash your hands, and put the lid on the container and pop into fridge for at least 4 to 5 hours before serving.
You can serve this room temperature or chilled.
Recipe notesNutricook™ / Pressure cooker directions: (The mushrooms are far more flavourful when made in a pressure cooker.) Put 250 ml (1 cup) water and 250 ml (1 cup) white vinegar into the Nutricook (you won't need all the liquid that a regular pot does.) Put the tablespoon of pickling spice into a tea ball or bind up in muslin cloth, and add to the pot. Wash and quarter the mushrooms (if large), leaving the stems on. Put the cover on the Nutricook, set the timer for 5 minutes on the veg programme. When the cooking cycle is done, let stand for 2 hours, covered, then proceed with recipe as above.
If you bought really small button mushrooms, then use them whole.
Instead of white pepper, you can use black pepper. If you don't have all the herbs mentioned, think of them as a suggestion list and swap to suit your tastes / what you have to hand. We used a salt substitute instead of salt to keep the recipe sodium-free (at least in terms of added sodium.) We used plain, standard North American style white vinegar to give a tang. You could also use white wine vinegar instead for less of a tang.
If it's the middle of winter and there's a raging blizzard going on outside, I wouldn't hang myself for substituting the fresh parsley with a tablespoon of dried parsley. This, though, is the kind of recipe where it actually, for once, makes it worth the effort to use fresh parsley, especially in summer.
After you've made these marinated mushrooms once, you can adjust the flavouring in the recipe to your taste. Some might prefer more garlic, some less, etc. Be wary of increasing the parsley as it could take over the recipe. Adding more oil will make the recipe more fattening but not necessarily add anything to the taste.
Nutrition NotesMakes 4 cups (675g / 17 oz) approximately. The total Weight Watchers PointsPlus® value for the 4 cups is 10 points.
Per 1/2 cup serving (60g / 2 oz), 1 point. 2 or 3 pieces are 0 points.
* PointsPlus™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
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