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Marinated Mushrooms

This Spanish recipe makes a nice change from the French classic, mushrooms a la Grecque. Make this dish the day before you eat it, as the flavour will improve with keeping.

Image of Marinated Mushrooms

30ml/2 tbsp olive oil
1 small onion, very finely chopped
1 garlic clove, crushed
15ml/1 tbsp tomato purée
50ml/2fl oz/¼ cup dry white wine
2 cloves
Pinch of saffron strands
225g/8oz button mushrooms, trimmed
Salt and freshly ground black pepper
Chopped fresh parsley, to garnish


Serves: 4


Heat the oil in a pan. Add the onion and garlic and cook until soft. Stir in the tomato purée, wine, 50ml/2fl oz/¼ cup water, cloves and saffron and season with salt and pepper.

Bring to the boil, cover and simmer gently for 45 minutes, adding more water if it becomes too dry.

Add the mushrooms to the pan, then cover and simmer for a further 5 minutes. Remove from the heat and, still covered, allow to cool, then chill in the fridge overnight. Serve cold, sprinkled with chopped fresh parsley.

NUTRITION NOTES Per portion:- Energy 93kcals/383kj, Protein 1.5g Fat 7.8g, Saturated Fat 1.1g, Carbohydrate 2.2g, Fibre 0.9g, Sugars 1.5g, Calcium 9.8mg

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