Marinated Broccoli & Mushrooms

Name: Marinated Broccoli & Mushrooms
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs broccoli; 3/4 lb mushroom, thinly sliced; 1 cup green onion, thinly sliced (including tops); 1 cup celery, thinly sliced; 1/4 cup sugar; 1/3 cup cider vinegar; 1 teaspoon paprika; 1 teaspoon celery seed; 1 cup salad oil; salt; pepper

Be the first to review this recipe

Recipe by mersaydees

From Sunset’s book, Fresh Produce A to Z. Cook time doesn’t include 1-2 hour refrigeration time. Nutrition per serving of vegetables: 216 calories, 5 g protein, 14 g carbohydrates, 17 g total fat, 0 mg cholesterol, 51 mg sodium; per tablespoon of marinade: 89 calories, 0 g protein, 2 g carbohydrates, 9 g total fat, 0 mg cholesterol, .17 mg sodium.

READY IN: 30mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₂

lbs broccoli
³⁄₄

lb mushroom, thinly sliced
1

cup green onion, thinly sliced (including tops)
1

cup celery, thinly sliced
¹⁄₄

cup sugar
¹⁄₃

cup cider vinegar
1

teaspoon paprika
1

teaspoon celery seed
1

cup salad oil
salt
pepper

DIRECTIONS

Rinse broccoli. Cut off and discard base of stalks, leaving about 3 ½ inches of stalks below flowerets. Cut stalk and flowerets lengthwise into spears. Cut flowerets into bite-size pieces; peel stalks, then cut diagonally into ¼-inch-thick slices.
Steam broccoli: arrange spears or pieces on a rack. Steam until barely tender-crisp to bite (2 to 3 minutes). Immerse in cold water; when cold, drain well. In a large bowl, combine broccoli, mushrooms, onions, and celery.
Stir together sugar and vinegar until sugar is dissolved. Stir in paprika, celery seeds, and oil. Pour over vegetable mixture; toss to coat. Cover and refrigerate for 1 to 2 hours, stirring occasionally.
Season to taste with salt and pepper.

Submit a Recipe Correction