Marinated Mushrooms with Red Bell Peppers recipe

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Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Nutrition Info

44.1 calories
carbohydrate: 4.2 g
cholesterol: : -
fat: 2.6 g
fiber: 0.9 g
protein: 2.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 53 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper, bring to a boil. Stir in the mushrooms and red bell pepper, return mixture to a boil, reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Recipe Yield

3 cups

Recipe Note

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

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