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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (219g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar 6 peppercorns |
||
| Calories 289 | ||
| Calories from Fat 247 | (85%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.5g | 42% | |
| Saturated Fat 3.8g | 19% | |
| Monounsaturated Fat 19.7g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 589mg | 24% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 4.9g | ||
| Protein 4.2g | 8% | |
Ingredients
- 3/4 cup salad oil
- 1/3 cup red wine vinegar
- 1 1/2 teaspoons salt
- 3/4 teaspoon sugar
- 1/2 teaspoon basil
- 2 green peppers, thinly sliced
- 2 onions, thinly sliced
- 6 peppercorns
- 1 bay leaf
- 1 garlic clove, quartered
- 1 1/2 lbs medium fresh mushrooms, cleaned
Directions
1
In medium saucepan, over medium heat, boil all ingredients except mushrooms. Cover and simmer over low heat for 10 minutes. Stir in mushrooms until coated. Simmer an additional 10 minutes. Do not overcook. Cool and refrigerate for 2-3 days. Drain off some the marinade before serving, retaining green peppers and onions.2
MUST DO AHEAD.
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- Course > Appetizers
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- Preparation > Time to Make > < 30 mins
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