Marinated Mushrooms

  • Preparation 15 MIN
    Cooking 5 MIN
    Marinating 4 H
  • Servings 1
  • Makes 4 cups (1 litre)
All party spreads need at least one kind of pickles, and these can be whipped up in a flash. By cutting the mushrooms nice and thick, you keep them in toothsome chunks that sit pretty on a tear of fresh pita. Make this recipe the morning of party day, or even a couple of days before. The Provençal twist, with red bell pepper, fresh thyme, coriander seeds and white wine vinegar, brings a ray of French sunshine into the mix.



  1. Place the mushroom slices and bell pepper strips in an 8-inch (20 cm) glass baking dish.
  2. In a small saucepan, bring the remaining ingredients to a boil, except the bay leaf, lemon zest and oil. Simmer for 5 minutes. Strain the hot marinade over the vegetables, then add the bay leaf and zest. Cover with plastic wrap. Let marinate for 4 hours in the refrigerator. Drain the vegetables and discard the marinade.
  3. Transfer to a bowl, drizzle with the oil and stir to coat. Leave at room temperature for 30 minutes before serving.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.