Marinated Mushrooms And Vegetables
A tangy and flavorful marinated mushroom and vegetable salad featuring vinegar, herbs, and olives, perfect for gatherings or as a refreshing side dish.
Ingredients
- 2/3 c. vinegar ⓘ
- 2/3 c. olive or salad oil ⓘ
- 1/4 c. chopped onion ⓘ
- 2 cloves garlic, minced ⓘ
- 1 tsp. sugar ⓘ
- 1 tsp. dried basil, crushed ⓘ
- 1 tsp. oregano, crushed ⓘ
- 8 oz. fresh mushrooms, halved ⓘ
- 1 (16 oz.) can whole carrots, drained ⓘ
- 1 (14 oz.) can artichoke hearts, halved and drained ⓘ
- 1 c. pitted olives, halved ⓘ
- 1 c. sliced celery ⓘ
Instructions
- In a saucepan, combine the vinegar, oil, chopped onion, minced garlic, 1 teaspoon salt, sugar, crushed basil, crushed oregano, and 1/4 teaspoon pepper. Bring to boiling.
- Simmer, uncovered, for 10 minutes.
- In a bowl, combine the halved mushrooms, drained carrots, artichoke hearts, halved olives, and sliced celery.
- Pour the hot marinade over the vegetables and stir to coat.
- Cover and chill for several hours, stirring occasionally.
- Drain the vegetables before serving.
- Serve in a lettuce-lined bowl.
Tips & Substitutions
For added depth, try using balsamic vinegar instead of regular vinegar for a sweeter profile. You can substitute fresh herbs for dried ones if available; just use three times the amount. If you like a bit of heat, consider adding red pepper flakes to the marinade. Ensure the vegetables are fully coated with the marinade for the best flavor absorption.
Serving Suggestions
Serve the marinated mushrooms and vegetables in a lettuce-lined bowl for an elegant presentation. This dish pairs beautifully with Pan-Fried Vegetables or can be a bright addition to a BBQ plate, complementing grilled meats. For a light meal, serve alongside crackers or crusty bread, making it perfect for gatherings or as a picnic dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to one week. The flavors will continue to develop over time. To reheat, gently warm in a saucepan over low heat, or serve them cold as a refreshing side. If you prefer, they can also be enjoyed as part of a cold salad like Winter Garden Salad.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Mushrooms And Vegetables contains roughly 415 calories, with 13g protein, 70g carbohydrates, and 11g fat. It is an excellent source of vitamin A (238% of the Daily Value), dietary fiber (60% of the Daily Value), and potassium (40% of the Daily Value). Note that it is relatively high in sodium, at 740mg per serving (32% 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 different vegetables in this recipe?
Absolutely! Feel free to experiment with seasonal vegetables such as bell peppers, zucchini, or even cherry tomatoes. Just ensure that any new additions are cut into similar sizes for even marination. The key is to maintain a balance of flavors and textures, so choose vegetables that complement each other.
How long should I marinate the vegetables?
For the best flavor, marinate the vegetables for at least 4 hours, but overnight is ideal. This allows the vegetables to fully absorb the marinade. If you're in a hurry, even a couple of hours will impart some flavor, but longer marination will yield a more robust taste.
Can I make this recipe vegan?
Yes, this recipe is naturally vegan! Just ensure that the olives and any other canned ingredients you use are also vegan-friendly. It's a great option for vegan recipes, providing a delicious and flavorful side dish that's perfect for any occasion, including gatherings or potlucks.
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).