2 cloves garlic, minced and set aside
¼ cup (60 mL) apple cider vinegar
¼ cup (60 mL) balsamic vinegar
¼ cup (60 mL) canola oil
1 tbsp (15 mL) pure maple syrup
1 tbsp (15 mL) dried basil leaves – don’t use fresh, the leaves get slimy
1 tbsp (15 mL) dried thyme leaves – not fresh – it’s the slime thing again
1 tbsp (15 mL) dried oregano leaves – yes! Dried please!
40 small button cremini or white mushrooms
- In a 4 cup (1 L) glass jar with a tight fitting lid (I use a large glass canning jar) combine the apple cider vinegar, balsamic vinegar, oil, maple syrup, basil, thyme, oregano and 2 tbsp (30 mL) water. Shake well.
- Gently wash mushrooms under running water. Let drain in a colander. Pat dry.
- Add garlic to the marinade, screw on the lid tightly and shake well.
- Add mushrooms to the marinade, screw on the lid tightly and roll the bottle to coat these little babies.
- Marinate in the fridge for up to three days. Give it a little shake and a roll a couple times a day, when you are in the fridge foraging for food.
- To serve, drain well and either place on plate lined with kale or in a bowl, as is. Don’t use lettuce – the acid from the vinegar will make the leaves wilt really quickly and then there will be a plate of beautiful mushrooms lying on some dead looking lettuce. Don’t forget the toothpicks.
Makes 40 mushrooms that will shrink down into tiny little morsels
One serving = 5 mushrooms
One serving contains: 51 Calories, 1.2 g Total fat, 0 g Sat Fat, 0 g Trans Fat, 144 mg Sodium, 9.4 g Carbs, 1 g Fibre, 6.1 g Sugars, 2 g Protein
Diabetes Food Choice Values Per Serving: ½ Carbohydrate
Recipe from Healthy Starts Here! (Whitecap)