Mexican Marinated Mushrooms And Onions

1. Place the mushrooms in a flat serving dish.

2. Place the rest of the ingredients into a small heavy saucepan.

3. Bring the ingredients to a boil and cook until the onions soften.

4. Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.

5. Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.

6. Refrigerate for at least 24 hours.

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Nutrient	Quantity
Total fats	73.745 g
Protein	68.3089 g
Carbohydrates	17.4509 g
Energy	1027.29 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6075 g
Water	337.1547 g
Aspartic acid	0.044 g
Calcium, Ca	441.16 mg
Lutein + zeaxanthin	1.44 g
Fiber, total dietary	0.189 g
Fatty acids, total saturated 22:0	0.0929 g
Carotene, beta	0.45 g
Niacin	3.803 mg
Vitamin A, RAE	102 g
Arginine	0.0571 g
Riboflavin	0.5199 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total saturated 20:1	0.2239 g
Glutamic acid	0.0724 g
Sodium, Na	253.72 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9546 g
Total lipid (fat)	73.745 g
Manganese, Mn	0.2619 mg
Fructose	6.273 g
Proline	0.009 g
Fatty acids, total saturated 16:0	8.4426 g
Choline, total	223.304 mg
Sugars, total	12.7975 g
Serine	0.0171 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	1.5252 g
Fatty acids, total saturated 20:4 undifferentiated	0.1768 g
Vitamin B-6	0.5192 mg
Selenium, Se	58.398 g
Ash	4.5295 g
Fatty acids, total saturated 18:1 undifferentiated	51.5629 g
Pantothenic acid	0.0536 mg
Phenylalanine	0.0165 g
Copper, Cu	0.899 mg
Betaine	0.072 mg
Thiamin	0.426 mg
Retinol	102 g
Methionine	0.0068 g
Iron, Fe	5.9282 mg
Carbohydrate, by difference	17.4509 g
Phosphorus, P	641.92 mg
Folate, total	51.27 g
Tocopherol, gamma	0.5976 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0782 g
Alanine	0.0119 g
Cholesterol	170 mg
Valine	0.0262 g
Fatty acids, total saturated 18:2 undifferentiated	7.1614 g
Glycine	0.018 g
Glucose (dextrose)	6.4345 g
Fatty acids, total saturated 14:0	0.0068 g
Zinc, Zn	3.5724 mg
Isoleucine	0.0195 g
Fatty acids, total polyunsaturated	8.177 g
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.0277 g
Vitamin A, IU	340.81 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	51.27 g
Tryptophan	0.0059 g
Vitamin C, total ascorbic acid	2.808 mg
Phytosterols	159.12 mg
Fatty acids, total saturated 20:0	0.2981 g
Tyrosine	0.0073 g
Vitamin B-12	3.4 g
Vitamin K (phylloquinone)	43.837 g
Fatty acids, total saturated	10.3816 g
Histidine	0.0102 g
Fatty acids, total monounsaturated	52.8321 g
Threonine	0.0141 g
Folate, food	51.27 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Vitamin E (alpha-tocopherol)	12.0392 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1122 g
Magnesium, Mg	80.45 mg
Lysine	0.0246 g
Potassium, K	914.01 mg
Cystine	0.0058 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	3 cloves	13.41	2.9754	0.045
Olive oil	0.33 cup	636.48	0	72
Balsamic vinegar	0.33 cup	74.8	14.4755	0
Button Mushroom	12 ounces	302.6	0	1.7
salt pepper	0	302.6	0	1.7
red pepper flake	1 teaspoon	302.6	0	1.7
spanish onion	1	302.6	0	1.7
mexican oregano	0.25 teaspoon	302.6	0	1.7