Ingredients

The following ingredients have 4 Servings
  • 16 ounces (450 g) cremini mushrooms, sliced into 1/4-1/2″ pieces (see notes)
  • 2/3 cup (160 ml) Simple Balsamic Vinaigrette
  • 1/4 cup (60 ml) low-sodium tamari

Instruction

  • Add the sliced mushrooms to glass jars or a resealable bag. I prefer to use glass jars as they double as long-term storage, and are easier to clean; my mushrooms fit in 2 quart-sized jars for this recipe.
  • Whisk the balsamic vinaigrette and tamari together in a small bowl, then pour over your mushrooms. If you are using multiple storage containers try to divide it evenly. Give the mushrooms a good shake, until everything is evenly coated.
  • Marinate for at least 8 hours in the fridge (or overnight). Shake the mushrooms 2-3 times while they marinate, to ensure everything is evenly coated. The mushrooms will reduce to about 1/4 of their original size once they are fully marinated, and the marinade liquid will have increased.
  • Use as desired; keep leftovers in the fridge for up to two weeks.