Marinated Mushroom Salad Recipe

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Marinated Mushroom Salad
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Ingredients:

Directions:

  1. Wrap whole peppercorns and seeds in a small square of cheesecloth and tie into a bundle with string, then put in a 3-quart saucepan along with water, oil, zest, 2 tablespoons lemon juice, and shallots. Bring to a simmer over moderate heat, then reduce heat to moderately low and simmer, covered, 10 minutes. Add mushrooms and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until tender, about 12 minutes. Transfer mushrooms to a bowl with a slotted spoon, then increase heat and boil cooking liquid until reduced to about 3/4 cup.
  2. Discard cheesecloth bag and zest, then stir salt and ground pepper into broth. Pour through a fine-mesh sieve into bowl with mushrooms. Cool to room temperature and stir in parsley and remaining 1 1/2 tablespoons lemon juice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 146.38 Kcal (613 kJ)
Calories from fat 97.93 Kcal
% Daily Value*
Total Fat 10.88g 17%
Cholesterol 0.18mg 0%
Sodium 308.31mg 13%
Potassium 522.86mg 11%
Total Carbs 12.11g 4%
Sugars 3.85g 15%
Dietary Fiber 4.21g 17%
Protein 1.89g 4%
Vitamin C 8.8mg 15%
Iron 2.8mg 15%
Calcium 35.4mg 4%
Amount Per 100 g
Calories 76.32 Kcal (320 kJ)
Calories from fat 51.06 Kcal
% Daily Value*
Total Fat 5.67g 17%
Cholesterol 0.09mg 0%
Sodium 160.74mg 13%
Potassium 272.6mg 11%
Total Carbs 6.31g 4%
Sugars 2.01g 15%
Dietary Fiber 2.19g 17%
Protein 0.99g 4%
Vitamin C 4.6mg 15%
Iron 1.4mg 15%
Calcium 18.4mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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