Menu Enter a recipe name, ingredient, keyword...

Crimini And Carrot Marinade


Google Ads
Rate this recipe 0/5 (0 Votes)


  • 8 ounces crimini mushrooms
  • 1 cup water
  • 1/2 teaspoon salt
  • 8 ounces small carrots trim tops, and scrub clean
  • 12 ounces artichoke hearts halved
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons fresh dill
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/2 cup julienned roasted red peppers


Servings 10


Step 1

In a large sauce pan, combine mushrooms, water and 1/2 teaspoon salt. Bring to a boil and reduce heat. Cover and simmer for a few minutes. Add carrots and return to boil. Reduce heat and cook covered for 2 minutes more. Drain and cool vegetables and combine with artichoke hearts.

In a blender or jar combine olive oil, vinegar, dill, salt and pepper and shake well. Pour over vegetables and coat. Chill until cool, up to 2 days. Bring to room temperature before serving. Garnish with red pepper strips and dill.

This recipe yields 10 servings.

You'll also love

Review this recipe

Celery Root, Carrot And Pear Remoulade Carrots With Cognac