Go Back
–+ servings

Yogurt-Marinated Mushrooms

Alice Ciccu
I'm listing this recipe as vegan by using plant-based yogurt, but you can easily use dairy yogurt as well. Because it chills for 12 hours, you have to make it ahead of time, so this will save time on the day of your dinner!
No ratings yet
Print Recipe Pin Recipe Add to Shopping List Add to Collection
Prep Time 30 minutes
Chill 12 hours
Total Time 12 hours 30 minutes
Course Appetizer
Cuisine American
Servings 8
Calories 282 kcal

Ingredients
  

  • 4 cups water
  • 2 Tbsp salt
  • 1 Tbsp red wine vinegar
  • 1 lb fresh mushrooms
  • ¼ cup onions chopped
  • 2 Tbsp parsley chopped
  • 2 Tbsp lemon juice
  • 1 Tbsp red wine vinegar
  • 2 tsp sugar
  • 1 Tbsp fresh thyme
  • ¼ tsp salt
  • ⅛ tsp white pepper
  • ¾ cup plant-based yogurt

Instructions
 

  • Clean mushrooms and trim stems. Cut in half or quarter if they are too large.
  • Boil water, salt, and vinegar. Add mushrooms. Cover and simmer 10 minutes; drain and cool slightly.
  • Combine the rest of ingredients except yogurt in a bowl. Fold in the yogurt and then the mushrooms. Cover and chill 12 hours or overnight.

Notes

If you have a guest with soy sensitivities, be sure to choose a non-soy-based yogurt. 

Nutrition

Serving: 8gCalories: 282kcalCarbohydrates: 48gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.04gSodium: 14636mgPotassium: 1634mgFiber: 7gSugar: 29gVitamin A: 1009IUVitamin C: 69mgCalcium: 329mgIron: 4mg
Keyword appetizer, dairy-free, gluten-free, mushrooms, vegan
Tried this recipe?Let us know how it was!