• 3 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon whole coriander seeds
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground pepper
  • 1-1/2 pounds small to medium mushrooms, cleaned, stems trimmed flat


  1. In a large saute pan, saute the garlic in the oil for 2 minutes. Add the remaining ingredients except the mushrooms; bring to a simmer.
  2. Add the mushrooms; cover and simmer over low heat for 5 minutes, or until the mushrooms are tender, stirring occasionally.
  3. Put the mixture in a glass bowl or jar. Cover and refrigerate 1 to 4 days. Drain off and discard the marinade before serving.

Recipe Yield: Yield: 3-1/3 cups (10 servings)

Nutritional Information Per Serving:

Calories: 33
Fat: 2 grams
Fiber: 1 grams
Sodium: 3 milligrams
Protein: 1 grams
Carbohydrates: 3 grams
Sugars: 1 grams

Diabetic Exchanges

1 Vegetable

Book Title: The New Family Cookbook for People with Diabetes