Marinated Mushrooms And Artichokes
A vibrant marinated mushroom and artichoke salad with tangy vinaigrette, perfect for appetizers or light gatherings, offering bold flavors and fresh herb notes.
Ingredients
- 2 lb. small fresh mushrooms ⓘ
- 2 (14 oz.) cans artichoke hearts, drained and quartered ⓘ
- 1/2 c. olive oil ⓘ
- 1/4 c. vegetable oil ⓘ
- 1/2 c. white wine vinegar ⓘ
- 1/2 c. lemon juice ⓘ
- 3 cloves garlic, minced ⓘ
- 1 Tbsp. chopped fresh parsley ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. crushed red pepper
- 1 tsp. dried whole basil ⓘ
- 1 tsp. dried whole oregano ⓘ
- 1/2 tsp. dried whole thyme ⓘ
- fresh basil sprig (garnish) ⓘ
Instructions
- Combine mushrooms and artichokes in a large bowl.
- Combine olive oil, vegetable oil, white wine vinegar, lemon juice, garlic, parsley, salt, crushed red pepper, basil, oregano, and thyme; stir well.
- Pour marinade over mushrooms and artichokes, tossing gently to coat.
Tips & Substitutions
For a richer flavor, consider marinating the mushrooms and artichokes overnight. You can substitute the white wine vinegar with apple cider vinegar for a milder taste. If fresh herbs are unavailable, use dried herbs, but reduce the quantity by half. This recipe is also versatile; add other vegetables like bell peppers or zucchini for an even more colorful dish.
Serving Suggestions
Serve these marinated mushrooms and artichokes as a vibrant appetizer or side dish. They pair beautifully with grilled meats or can be tossed into a Pasta Salad (With Tomatoes) for a Mediterranean flair. For a complete meal, serve alongside crusty bread and a light salad, or incorporate them into a Tabbouleh(Aperitif Or Salad From Lebanon) for added flavor and texture.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to a week. The flavors will intensify over time. To reheat, gently warm in a skillet over low heat, or enjoy cold as part of a salad. This dish is great for meal prep and can enhance your Vegetable Marinade Salad.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Mushrooms And Artichokes contains roughly 761 calories, with 30g protein, 187g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (394% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 771mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen mushrooms or artichokes in this recipe?
While fresh mushrooms and artichokes yield the best flavor and texture, you can use frozen ones. Just ensure they are thawed and drained thoroughly before marinating to avoid excess moisture, which can dilute the marinade.
How long can I keep the marinated mushrooms and artichokes?
The marinated mushrooms and artichokes can be stored in the refrigerator for up to one week. The flavors continue to develop over time, making them a delicious addition to various dishes throughout the week.
What other dishes can I use this marinade for?
This marinade is versatile and works well with a variety of vegetables, such as zucchini, bell peppers, or even cauliflower. Feel free to experiment and use it to create your own Vegetable Marinade Salad or to enhance roasted vegetable dishes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).