Directions:
- Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
- Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
- Refrigerate mushrooms in their marinade for 1 to 2 days.
- To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.49 Kcal (559 kJ) | ||
| Calories from fat | 111.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.35g | 19% | |
|---|---|---|---|
| Sodium | 392.46mg | 16% | |
| Potassium | 273.7mg | 6% | |
| Total Carbs | 4.55g | 2% | |
| Sugars | 2.11g | 8% | |
| Dietary Fiber | 1.47g | 6% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 12.2mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 16.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 103.25 Kcal (432 kJ) | ||
| Calories from fat | 85.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 19% | |
|---|---|---|---|
| Sodium | 303.55mg | 16% | |
| Potassium | 211.69mg | 6% | |
| Total Carbs | 3.52g | 2% | |
| Sugars | 1.63g | 8% | |
| Dietary Fiber | 1.14g | 6% | |
| Protein | 1.97g | 5% | |
| Vitamin C | 9.5mg | 20% | |
| Iron | 0.9mg | 7% | |
| Calcium | 12.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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