These mushrooms are marinated in an easy to make dressing packed with fresh ingredients and amazing flavor! Delicious served as an appetizer on an Antipasto Platter with a Good Food Made Simple entree meal for dinner. My family loved the Cavatappi Bolognese meal with a delicious appetizer platter of olives, cheese, meats, artichoke hearts and a big bowl of Marinated Mushrooms. Scroll down for the recipe and to learn more about the tasty Good Food Made Simple frozen meals I tried and why they are one of my go to fast and easy frozen meals for busy weeknights.
Here’s a little about Good Food Made Simple:
Good Food Made Simple was created to provide busy families with a healthy, nutritious and clean way to start the day. They use humanely raised meats, cage free eggs, and organic ingredients. They never use antibiotics, hormones or animal byproducts and make every effort to avoid pesticides and herbicides. They believe it’s not just better for people and the planet, it results in better tasting meals for you.
Good Food Made Simple Entree Meals
We all have those days when we just don’t have the time or energy to cook. These Good Food Made Simple entrée meals are chef created and inspired by our favorite restaurant recipes. These protein packed meals for life on the go are made with organic ingredients and humanely raised meats and contain no added hormones, artificial flavors, or artificial ingredients.
Good Food Made Simple Meals:
simple recipes you can feel good about eating that are ready in minutes.
Win Big with Entree Bowl Face-Off
It’s your chance to win big with the Entree Bowl Face-Off from Good Food Made Simple.
Vote for your favorite meal and win a $1.50 off coupon.
1 winner will get Good Food Made Simple dinners for a month (30 coupons) and 10 winners will get to try all 12 flavors (12 free coupons)!
Enter here: http://www.goodfoodmadesimple.com/entree-bowl-face-off/
Enter here: http://www.goodfoodmadesimple.com/entree-bowl-face-off/
Marinated Mushrooms
Ingredients
- 16 oz white button mushrooms cleaned
- 1 shallots diced
- 2 cloves garlic minced
- 1/4 cup apple cider vinegar {can sub. red wine vinegar}
- 1/4 cup olive oil plus more for saute
- 1 tsp honey
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley diced
- 1/4 tsp fresh thyme
- salt/black pepper to taste {about 1/4-1/2 tsp}
Instructions
- Add a swirl of olive oil in a large skillet over medium high heat.
- Add mushrooms and cook until softened and lightly browned, about 5-10 minutes. Remove from heat and let cool.
- In a medium bowl add oil, vinegar, diced shallot, garlic, honey, and Dijon.
- Whisk together then add fresh parsley and thyme and season with salt and pepper.
- Add the slightly cooled mushrooms to the bowl and stir to combine. You can also pour into a large mason jar.
- Cover mushrooms and refrigerate until chilled, at least an hour or up to overnight, before serving.
- Serve as an Antipasto appetizer or with salad or pasta. We love ours with Good Food Made Simple Cavatappi Bolognese or Hatch Chile Mac.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog
For The Love of Food Blog
I used whole medium sized white button mushrooms for this recipe.
I also think baby bella mushrooms would be tasty.
Wipe clean with a damp papertowel.
Do not submerge in water or you will get soggy mushrooms when you cook them!
Once clean add to a large skillet with olive oil.
Heat mushrooms over medium high heat and cook until softened and lightly browned, about 5-10 minutes. Remove from heat and let cool.
For the dressing you can use any vinegar you like.
I personally like apple cider vinegar in my marinades and
vinaigrettes but red wine vinegar is also good.
I usually use onions but for this recipe I went with a finely chopped shallot.
It has the perfect flavor and texture in the marinade without being overpowering.
Fresh herbs are best for a marinade like this. I used both parsley and thyme.
I knew I wanted to add some sweetness but I decided to skip the sugar this time and use honey.
Love the end result!
In a medium bowl add oil, vinegar, diced shallot, garlic, honey, and Dijon.
Whisk together then add fresh parsley and thyme and season with salt and pepper.
Add the slightly cooled mushrooms to a mason jar or large bowl.
Pour the marinade on top, stir to coat well, and cover.
Refrigerate until chilled, at least an hour or up to overnight, before serving.
Serve chilled or at room temp.
Serve as an Antipasto appetizer or with salad or pasta.
I serve Marinated Mushrooms with Good Food Made Simple Cavatappi Bolognese
or Hatch Chile Mac. There are never any leftovers!
This post is sponsored by Good Food Made Simple in conjunction with Mambo Sprouts. I have been compensated for my participation. All opinions are my own.
Both the mac and cheese and mushrooms sound fabulous!
I do love marinated mushrooms. Yours look great!
I need to make this next time we make steaks!
I love marinated mushrooms. They are great in salads and on an antipasto platter!
Love Mushrooms!