This is the dish I made on Thursday that we didn’t have because of Dan’s throat. The mushrooms have been staring at me from the bottom shelf each time I opened the refrigerator. Today I decided to have just a few for a nibble.
This dish is all about the wine. The rich wine flavor permeates each delectable morsel. It is critically important to use a wine you really enjoy as it provides most of the flavor for the dish. Here is what I did:
Red Wine Marinated Mushrooms
24 ounces crimini mushrooms, stems trimmed flat
1 cup good dry Italian red wine (I used Sangiovese)
2 – 4 tablespoons of red wine vinegar, to taste
2 cloves garlic, peeled and minced
1 tablespoon fresh rosemary, minced (or sub 1 teaspoon dried oregano)
1 tablespoon fresh oregano, minced (or sub 1 teaspoon dried oregano)
1 tablespoon fresh thyme, leaves stripped (or sub 1 teaspoon dried thyme)
1 pinch crushed red pepper flakes
Sea salt and freshly ground pepper to taste
2 green onions, finely sliced
Combine everything but the green onions. Add red wine vinegar, salt and pepper to taste. Bring the liquid to a boil then turn off the heat and cover the pan with a lid. Allow the mushrooms to cool to room temperature and then store them and the liquid in a container with a tight fitting lid. Add the sliced green onions and refrigerate until needed. Serve cold or room temperature.
Nutritional Information: **
Amount Per Serving
Calories - 70.75
Calories From Fat (2%) - 1.44
Total Fat - 0.16g
Saturated Fat- 0.03g
Cholesterol - 0mg
Sodium - 10.32mg
Potassium - 588.94mg
Total Carbohydrates - 6.72g
Fiber - 1.13g
Sugar - 2.33g
Protein - 3.08g
** These numbers are overstated by the marinade that was not absorbed, which is most of it. Since the excess liquid is marinade and water from the mushrooms I didn’t want to back out too many calories but instead preferred to overstate them. I would estimate each serving contains less than a ½ tablespoon of red wine.
This dish is all about the wine. If you choose a wine you like you can’t go wrong. I like to serve these as part of what I call an “antipasti dinner”. I know the name is contradictory but it is what I call it. We have little bits of different appetizers for dinner and that is our meal. These mushrooms make a nice flavorful addition to the platter. Needless to say this isn’t the most healthful dish I have made. But sometimes you need a little cheat and this is mine. I thoroughly enjoyed the wine flavor and aroma of this dish. These would be wonderful served with some almond feta, veggie crudités and a spinach salad with chickpeas.
I want to make something with collards tomorrow but I have no idea how I want to use them. Typically I will use collards as a whole wheat flat bread substitute but I am not in the mood for that at the moment. Do any of you have a creative use for raw collard greens? If you have any ideas I would love to hear them. :-)
For now I am going to go so that I can enjoy some time with my hubby. I hope you all had a great day! Talk to you tomorrow.