Rosemary Thyme Marinated Mushrooms
Need a gluten free, dairy free, paleolithic, and lacto ovo vegetarian side dish? Rosemary Thyme Marinated Mushrooms could be an amazing recipe to try. This recipe serves 6. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 45 calories. For 45 cents per serving,
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 0.5 cup water
- 0.33333334 cup balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic
- 0.5 teaspoon rosemary leaves
- 0.5 teaspoon thyme
- 0.125 teaspoon pepper flakes
- 3 cups mushrooms
Instructions
- 1
Combine water, vinegar, oil, garlic, rosemary, thyme, and red pepper flakes in a medium saucepan. Bring to a boil, then cover and lower heat to simmer; cook 10 minutes.
- 2
Add mushrooms and cook, covered, over low heat, stirring occasionally, for 5-7 minutes or until mushrooms are fork-tender.
- 3
Transfer to a serving bowl, cover with plastic wrap, and refrigerate 2 hours; stir occasionally.
- 4
To serve, drain mushrooms from marinade and serve.
- 5
Optional: For added color, add a pinch of the herbs and pepper flakes and toss before serving.