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For Electric Cooperative Members

Add Umami with Mushrooms Contest Winner: The mild flavor of bite-sized button mushrooms makes them perfect for marinating. In Sandra Jennings’ prizewinning recipe, fresh herbs and green onion give the savory fungi a flavorful punch, while red bell peppers add a sweet crunch.

Cindy’s Marinated Mushrooms

Sandra Jennings | Guadalupe Valley and Nueces
electric cooperatives

1 pound button mushrooms
2 large red bell peppers
1 bunch green onions
2 tablespoons minced fresh basil
1 tablespoon minced fresh parsley
1 large clove garlic, finely minced
1 teaspoon black pepper
1/4 cup olive oil
1/3 cup soy sauce
1/3 cup red wine vinegar

  • Chop mushrooms, bell peppers and green onions (including tops) into 1-inch pieces. Place in large bowl with a top that seals. Add basil, parsley, garlic and pepper and mix well.
  • In a separate bowl, whisk together olive oil, soy sauce and vinegar. Pour over mushroom mixture. Seal bowl. Turn over several times to coat vegetables.
  • Refrigerate at least 2 hours turning once or twice.

Servings: 8. Serving size: about 3/8 cup. Per serving: 99 calories, 2.9 g protein, 6.7 g fat, 7.5 g carbohydrates, 1.9 g dietary fiber, 608 mg sodium, 3.3 g sugars