Nickel Allergy Friendly Italian Marinated Mushrooms
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Learn more →Ingredients
6 servings
- 1 ½ lb button mushrooms, stems trimmed
- 1 tbsp kosher salt, for blanching water
For the marinade
- ⅓ cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic, thinly sliced
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- 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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