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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 90.3
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 151.5 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.9 g

View full nutritional breakdown of Manitaria Me Aginares ( Marinated Mushrooms and Artichokes) calories by ingredient
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Manitaria Me Aginares ( Marinated Mushrooms and Artichokes)

Submitted by: JVANAM

Introduction

This is a dish we found all over Greece.

It was served to us as an appetizer, a side dish, even in a public market (what we would call a Farmer's Market) as a sample treat.

For the nutritional calculations I used Kirkland's Artichoke Hearts in oil as it was the only thing on the Db that seemed to apply. Any brands, even homemade, will do, however, it will change the nutritional info.

Also, the most frequent recipe we were able to find used cremini (a.k.a. Baby Bella). Though I MAY have the best Farmer's MarketS in all of NY, Western MA, VT & NH, cremini's in my area are poor in quality, & overpriced. When I make this dish I use a variety of Musher's that give me the biggest bang for my buck.
This is a dish we found all over Greece.

It was served to us as an appetizer, a side dish, even in a public market (what we would call a Farmer's Market) as a sample treat.

For the nutritional calculations I used Kirkland's Artichoke Hearts in oil as it was the only thing on the Db that seemed to apply. Any brands, even homemade, will do, however, it will change the nutritional info.

Also, the most frequent recipe we were able to find used cremini (a.k.a. Baby Bella). Though I MAY have the best Farmer's MarketS in all of NY, Western MA, VT & NH, cremini's in my area are poor in quality, & overpriced. When I make this dish I use a variety of Musher's that give me the biggest bang for my buck.

Number of Servings: 6

Ingredients

    8 oz of marinated or pickled artichoke hearts, cut into quarters
    2 Lbs. of mushrooms, remove the stems and gills
    1/2 cup dry white drinkable wine
    1 Tbsp fresh lemon juice, to taste
    3 bay leaves
    1 tsp coriander seeds
    1 tsp oregano, crumbled
    1 tsp black pepper, to taste
    1/2 tsp fennel seeds
    Long leaf parsley (or celery leaves) chopped, topper to taste

Directions

===I am going to start this recipe with the presumption you, like I, use a store bought jars of artichokes.

If you are so accomplished as to jar up you own please post you recipe and technique. Or better yet you could just send me a few cases of you homemade arties. THNX===

1) Empty the jar of artichokes, and their brine, into a large mixing bowl.

2) Add to the bowl the mushrooms, dry white wine, lemon juice, bay leaves, coriander seeds, oregano, black pepper, & fennel seeds. Save your parsley (or celery tops) for garnish.

3) Refrigerate 6 - 8 hours, or overnight. Stir the mixture occasionally. The longer you allow the mixture to macerate the tastier the mushers.

4) On the day of service, preheat the oven to 350 degrees F.

5) Transfer the mixture to a 2 Qt. oven safe casserole dish. Bake, uncovered, for 1 hour.

6) Remove the bay leaves. You can serve hot with the garnish leaves as a side dish.

Allow to cool and serve on garlic bread brochette as an appetizer. Again with the leafy garnish.

Or serve cold alone as a TV snack.

Individual serving size is 1 cup. ***Yeah, like I'm going to stop there***

Number of Servings: 6

Recipe submitted by SparkPeople user JVANAM.






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