Low Sodium Italian Marinated Mushrooms

Total time1 hr 20 min

Prep time15 min

Cook time5 min

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Ingredients

6 servings

1 ½ lb button mushrooms, stems trimmed
Hannaford Baby Button Mushrooms Trader Joe's Organic White Button Mushrooms
See all
1 tbsp kosher salt, for blanching water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the marinade

⅓ cup extra-virgin olive oil
3 tbsp red wine vinegar
3 cloves garlic, thinly sliced
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, freshly ground
2 tbsp fresh flat-leaf parsley, finely chopped
1 tbsp fresh thyme leaves

Instructions

1
Bring a large saucepan of water to a boil over high heat. Add 1 tbsp kosher salt and the mushrooms, and blanch for 3 minutes, until just tender but still firm when pierced with a knife tip.
2
Drain the mushrooms through a colander and spread them on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture will dilute the marinade.

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