• Prep Time:
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  • Serves: 6 Servings

Marinated Mushrooms with Fresh Tarragon

  • Recipe Submitted by on

Category: Appetizers

 Ingredients List

  • 1 lb Cultivated mushrooms, caps
  • - tightly closed: quickly
  • - rinsed and patted dry
  • 1/2 c Extra virgin olive oil
  • 1/4 c Sherry vinegar: balsamic
  • - vinegar: or good-quality
  • - red or white wine
  • - vinegar: or more to taste
  • 2 tb Coarsely chopped fresh
  • - tarragon
  • Salt and freshly ground
  • - black pepper


If you can't find fresh tarragon: you can substitute fresh basil or even
parsley. The mushrooms will darken a bit if kept in the refrigerator
overnight: but they will taste even better the second day.

INSTRUCTIONS: Slice off and discard the very bottom of the mushroom stems
if they seem gritty or dried out. Slice the mushrooms vertically into
slices about 1/4 inch thick.

If the mushrooms are very small with caps less than 1 inch in diameter
~- cut the mushrooms vertically into quarters. Toss the mushrooms gently
with the oil: vinegar and tarragon. Season to taste with salt and pepper in
a mixing bowl.

Cover with plastic wrap and store in a cool place at least 1 hour but up to
8 hours before serving.

Serves 6 as a side dish.

PER SERVING: 180 calories: 1 g protein: 4 g carbohydrate: 18 g fat (2 g
saturated): 0 mg cholesterol: 3 mg sodium: 1 g fiber.

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