RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 981
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| Recipe Name: |
Italian Marinated Mushrooms |
| Source: |
Foods of the World - Italy |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.03
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields 2 cups.
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Ingredients:
0.67 Cup oil, olive
1 Pound mushrooms, small button
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Directions:
Combine everything but the mushrooms in a 10 or 12 inch enameled or stainless-steel skillet and bring to a boil over moderate heat. Reduce heat, cover and simmer for 15 minutes. Strain the marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
Drop in the mushrooms and simmer, turning mushrooms over from time to time, for 5 minutes. Let the mushrooms cool in the marinade. Serve at room temperature or let cool and refrigerate and serve cold. They will keep in refrigerator for 2 days. |
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| Nutrition per Serving: |
| Calories: |
130 |
Total Carbs: |
14.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
6.3 |
Protein: |
7.95 |
| Fiber: |
1.97 |
Sodium: |
202.63 |
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