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Tomato and Mushroom Garlic Marinade

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 60 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Vegetables

    • 🍅 1 tomato (200g)
    • 🍄 1 pack shimeji mushrooms (100g)
    • 🍄 6 mushrooms
    • 🧄 1 clove garlic
    • 3 sprigs chopped parsley

  • Oil

    • 1 tbsp olive oil

  • Marinade

    • 🧂 1/2 tsp sugar
    • 1 tbsp vinegar
    • 2 tsp soy sauce
    • 1 tbsp olive oil

PASSI

1

Trim the root of the shimeji mushrooms and separate them into bite-sized pieces. Halve the mushrooms. Thinly slice the garlic and remove the core. Halve the tomato lengthwise, remove the stem, and cut into wedges. Then cut the wedges in half crosswise.

2

Heat olive oil and garlic in a frying pan until fragrant. Add the shimeji and mushrooms, and stir-fry over medium heat until softened. Remove from the pan.

3

In a bowl, mix the marinade ingredients (sugar, vinegar, soy sauce, olive oil). Add the tomatoes, parsley, and cooked mushrooms. Toss well. Cover with cling film and refrigerate for 30 minutes.

NUTRIENTI

Per 1 porzione

🔥

120

Calorie

  • 3g
    Proteine
  • 10g
    Carboidrati
  • 7g
    Grassi

💡 Suggerimenti

Serve with baguette slices for a complete appetizer.This dish can be prepared in advance and stored in the fridge for up to 2 days.You can substitute shimeji mushrooms with other types like oyster mushrooms.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.