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Greek Style Marinated Mushrooms Recipe
|Small white mushrooms||26 Ounce (2 Packages, 12 To 13 Ounce Each)|
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Freshly ground lemon pepper||To Taste (Found In The Spice Section Of The Supermarket Or In Gourmet Food Shops)|
|Lemon||1 , juiced|
|Garlic||3 Clove (15 gm), peeled and crushed|
Serving size: Complete recipe
Calories 532 Calories from Fat 294
% Daily Value*
Total Fat 33 g51.4%
Saturated Fat 4.7 g23.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 462.5 mg19.3%
Total Carbohydrates 52 g17.2%
Dietary Fiber 14.9 g59.5%
Sugars 18.4 g
Protein 26 g53%
Vitamin A 7.3% Vitamin C 129.1%
Calcium 19.6% Iron 38.9%
*Based on a 2000 Calorie diet
Slice off the woody ends of the stems.
Cover the bottom of a large skillet with a thin coating of oil.
Add the mushrooms, and cook over medium-high heat, stirring often, until the mushrooms give off their juice and it evaporates.
At that point the mushrooms will begin to fry and brown.
Add the onion.
When the onion is golden, add the oregano, salt, and lemon pepper.
Remove the mixture from the heat.
Spoon the mushrooms into a jar or deep bowl.
Add the lemon juice, garlic, and enough oil so that the juice nearly covers the mushrooms.
Refrigerate for a day before using, stirring once or twice.