Easy Cajun Marinated Mushrooms

Yum to the tum, y’all!! All by themselves, these easy Cajun marinated mushrooms are a feisty and addictive low carb snack.  But, once you top a steak, baked potato, rice, or steamed veggie with them, well my friends, then you got yourself something special that makes mealtime a more festive occasion.

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Easy Cajun Marinated Mushrooms Are For Every Day Eats or Special Occasion Treats

So, what goes with marinated mushrooms? Well, their beautiful presentation makes them perfect for a fancy appetizer platter. These easy Cajun marinated mushrooms are also ideal for ‘waking up’ more humble, rustic fare. Think fish, chicken, salads, and day-old leftovers that need a kick in the ‘mushrooms’ addition to remain palatable.

Think outside of any box that your culinary spirit might live within. Then, get down to munching on these tangy mushrooms whenever you need a little something-something to turn boring food into bite after bite of yummy and tangy bliss.

After you prep all of the ingredients, cool the mushroom marinade mixture for a bit before you refrigerate them. (The oil looks thin when you make them, but thickens to the perfect consistency in the fridge.) These easy Cajun marinated mushrooms are ready to eat after 8 hours, but I find that they taste their best on the third day of covered storage in the coldest part of the refrigerator. Enjoy, and see ya’ll on the yum side…

Easy Cajun Marinated Mushrooms

Want to jazz up almost any food upon command? These Cajun marinated mushrooms with balsamic vinegar are a rich, tangy low carb snack that also feature Tabasco, Creole mustard, and the 'trinity' of onion, bell pepper, and celery.

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Course: Appetizer

Cuisine: Cajun

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 242kcal

Author: A Sprinkling of Cayenne

Ingredients

• 1 pound button or cremini mushrooms quartered lengthwise
• salt pepper, and cayenne pepper to taste
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped green bell pepper
• 1/2 cup finely chopped celery
• 2 tablespoons extra virgin olive oil
• 1 tablespoon minced garlic
• 1/4 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
• 1/2 teaspoon Zatarain's Creole mustard
• 1 teaspoon honey
• additional salt pepper, and cayenne pepper to taste, optional

Instructions

• 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.

Notes

If you have to, use drained canned mushrooms in place of the fresh ones. They won't have the same consistency, but the taste will be the same.

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Nutrition

Serving: 4g | Calories: 242kcal | Carbohydrates: 13.2g | Protein: 3.7g | Fat: 20.5g | Saturated Fat: 2.9g | Sodium: 1064.5mg | Fiber: 2.1g | Sugar: 6.7g