Easy Cajun Marinated Mushrooms

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 lb Button or cremini mushrooms
  • 1/2 cup Celery
  • 1 tbsp Garlic
  • 1/2 cup Green bell pepper
  • 1/2 cup Onions
  • 2 tbsp Parsley, fresh
  • 4 tbsp Pimentos, jarred

• Condiments

  • 3 tbsp Balsamic vinegar
  • 1 tsp Honey
  • 1 tsp Tabasco hot sauce
  • 1/2 tsp Zatarain's creole mustard

• Baking & Spices

  • 2 Salt

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

Found on asprinklingofcayenne.com

Description

Ingredients

• 1 pound button or cremini mushrooms, quartered lengthwise
• salt, pepper, and cayenne pepper to taste
• ½ cup finely chopped onions
• ½ cup finely chopped green bell pepper
• ½ cup finely chopped celery
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• ¼ cup extra virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons chopped fresh parsley
• 4 tablespoons drained and chopped jarred pimentos
• 1 teaspoon Tabasco hot sauce
• ½ teaspoon Zatarains Creole mustard
• 1 teaspoon honey
• additional salt, pepper, and cayenne pepper to taste, optional

Directions

• Boil quartered mushrooms in 4 inches of water seasoned with SP&C. Drain.
• Cook trinity - onions, bell pepper, and celery - for about 10 minutes in the 2 tablespoons of extra virgin olive oil, or until soft and slightly browned, .
• Add drained boiled mushrooms and remaining ingredients.
• Cook for 3 minutes. Remove from heat, and let cool to room temperature.
• Refrigerate in a tightly covered glass dish for at least 8 hours, and up to 3 days before serving.

Nutrition