Natural Healing Making a Fresh Start: Marinated Mushrooms

January/February 2003
Ann Louise Gittleman, Ph.D., C.N.S.  
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Serves 4

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Well worth the effort, these marinated mushrooms are very satisfying. The apple cider vinegar marinade is milder and mellower than those made with other types of vinegars. It adds a fresh tang to the mushrooms and is surprisingly filling when eaten as a snack between meals.

• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground fennel
• 1/2 teaspoon ground coriander
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 clove garlic, thinly sliced
• 1 bay leaf
• 1/2 teaspoon dried dill
• 1 stalk celery minced
• 1/4 cup water
• 1/4 cup apple cider vinegar
• 1 pound small button mushrooms or large mushrooms, quartered
• Juice of 1 lemon
• 1/4 cup flax oil

In a saucepan, combine the spices, celery, water, and vinegar and bring to a boil. Reduce heat, cover, and simmer for about 5 minutes. Add the mushrooms, return to a boil, reduce heat, and simmer for another 5 minutes. Remove from the stove and remove the bay leaf.

Let the mixture cool and add the lemon juice and flax oil. Place all of the ingredients in a glass jar, refrigerate, and let marinate for at least 1 hour. Serve cold.

For more recipes from, "Natural Healing Making a Fresh Start," go here.

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