How to choose the best mushrooms?

According to Colorado State, when you choose mushrooms look for those that have a smooth, dry appearance. It is good to know that mushrooms that have an opening under the cap, will have a deeper flavor, while mushrooms with closed caps will be more delicate. And white mushrooms in general have a milder flavor.

How to keep mushrooms fresh?

Mushrooms should be stored in their original packaging or in a brown paper bag in the refrigerator. They should last up to 10 days. It is also recommended not to keep mushrooms in the crisper drawer of the refrigerator. The drawer has a moist environment and will not keep the mushrooms fresh.

Can I freeze mushrooms?

Mushrooms do not do well frozen whole, uncooked. But you can freeze them after they've been cooked and will last at least six months in an airtight container.

Are mushrooms low carb and keto?

Not only are mushrooms low in calories but they are also a low carb, keto vegetable with about 3 net carbs per half cup. They are full of Vitamin B and minerals so you can feel good about eating mushrooms in any meal.

Marinated Mushroom Salad ⋆

Description

This marinated raw mushroom salad is a side dish you will want to make over and over! It is layered with two different types of mushrooms, tomatoes, onions that have been marinated with the most delicious balsamic vinaigrette.

Ingredients

Units Scale

2 pounds mushrooms, sliced about 1/4 inch thick.*
1 cup cherry tomatoes, sliced in half
1 medium red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon granulated sugar (or sugar substitute)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon Umami seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh thyme, chopped*
2 tablespoons chopped parsley *

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Instructions

Dab off any dirt on the mushrooms with a wet paper towel. Pat dry with a clean cloth.
Slice the mushrooms about 1/4 inch thick.
Slice the tomatoes in half. Thinly slice the onion.
In a large bowl, make the marinade: stir together the olive oil, soy sauce, Worcestershire, vinegar, sugar, spices and seasonings. Taste for flavor and adjust as desired.
Place mushrooms, tomatoes, onion into the bowl and stir to coat with marinade. Cover the bowl and keep in the refrigerator. Allow to marinate at least 30 minutes or up to 2 hours.
Drain mushrooms before serving.
Sprinkle chopped fresh herbs over salad if desired.

Notes

*I prefer to use mostly the mushrooms caps and cut off any long woody stem on the bottom of the mushroom.

*You can use 1/2 teaspoon of dried thyme or leave it out.

*Substitute 1 teaspoon of dried parsley if you prefer.