Antipasto Mushrooms Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Steps:

• Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
• Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
• Refrigerate mushrooms in their marinade for 1 to 2 days.
• To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.

Steps:

• Preheat grill (broiler) to medium-high.
• Brush both sides of mushrooms with 1 tablespoon oil.
• Place stalk side up onto grill tray and cook for 6 minutes or until tender.
• Meanwhile, heat remaining oil in a large frying pan over medium-high heat.
• Add breadcrumbs and cook, stirring frequently for 5-6 minutes or until golden.
• Add artichokes, tomatoes, capsicum, and olives to pan and cook, stirring occasionally for 2-3 minutes.
• Remove from heat and add feta and thyme.
• Place mushrooms onto serving plates, top with antipasto mix and season with pepper.
• Serve with crusty bread if desired.

Steps:

• In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat.
• Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve.
• Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.

Steps:

• In a large bowl, combine pepperoncini, beans, mushrooms, tomatoes, cheese, olives and pepperoni. Pour vinaigrette over mixture; toss to coat. , Refrigerate at least 30 minutes or overnight. Arrange on a lettuce-lined platter. Serve with toothpicks.