4 Serves
140 Mins
In a medium saucepan, combine the water, white vinegar, cooking oil, minced garlic, fresh rosemary, fresh thyme, and red pepper flakes.
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Vitamin E
5 mg / 15 mgVitamin K
19 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
3 µg / 400 µgCalcium
30 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
17 mg / 420 mgPhosphorus
69 mg / 1,250 mgPotassium
586 mg / 4,700 mgSodium
50 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Bring the mixture to a boil, then cover the saucepan and reduce the heat to a simmer for 10 minutes to infuse the flavors.
Add the mushrooms to the saucepan and continue to cook, covered, over low heat for 5 to 7 minutes, stirring occasionally until the mushrooms are fork-tender.
Transfer the mushrooms and marinade to a serving bowl, cover with plastic wrap, and refrigerate for 2 hours, stirring occasionally to ensure even marination.
Drain the mushrooms from the marinade before serving. Optionally, garnish with a pinch of fresh herbs and red pepper flakes for added color.
25
g95
g20
g
Yemeni
