Greek Style Marinated Mushrooms Recipes

Steps:

• In a large saute pan, saute the garlic in the oil for2 minutes.
• Add the remaining ingredients except the mushrooms; bring to a simmer.
• Add the mushrooms; cover and simmer over low heat for 5 minutes or until the mushrooms are tender, stirring occasionally.
• Put the mixture in a glass bowl or jar.
• Cover and refrigerate1 to 4 days.
• Drain off and discard the marinade before serving.

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:

• In a medium saucepan, mix red wine vinegar, olive oil, onion, salt, parsley, dry mustard, brown sugar and garlic. Bring to a boil. Reduce heat. Stir in mushrooms. Simmer 10 to 12 minutes, stirring occasionally. Transfer to sterile containers and chill in the refrigerator until serving.

Steps:

• Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

Steps:

• Brush mushrooms clean and trim ends.
• Saute mushrooms in the olive oil for 5 minutes.
• Add remaining ingredients and simmer for 10 minutes, over very low heat.
• Remove from heat and allow to cool.
• Then refrigerate at least 6 hours, or a day to give flavors a little time to develop.

Steps:

• In a large saucepan, bring water and lemon juice to a boil. Add mushrooms and cook for 3 minutes, stirring occasionally. Drain; cool. , Place mushrooms in a large bowl with carrots, celery, green pepper, onion, parsley and olives. In a small bowl, whisk the dressing ingredients. Pour over salad. Cover and refrigerate overnight.

Steps:

• Heat the oil on low in a frying pan, then gently fry the mushrooms for 2-3 minutes.
• Do not overcook.
• Sprinkle in garlic and basil, then toss the mixture for a minute or two so that mushrooms are well coated.
• Add the tomato, lemon juice, water, salt, and pepper.
• Stir together and cook until the tomato softens.
• Remove from heat and let cool.
• Garnish with chopped herbs.

Steps:

• Combine all ingredients except mushrooms in a small pan; simmer uncovered for 5 minutes.
• Add mushrooms and cook 5 minutes more.
• Allow mushrooms to cool in liquid.
• (Best results if you take mushrooms and liquid when cool and refrigerate, allowing to marinate, up to 4 days) Thread mushrooms on metal skewers or wood skewers that have soaked at least 20 minutes in warm water (to prevent burning).
• Discard marinade.
• Grill skewers 3-4 minutes per side over medium heat, turning once.
• Serve with warm pita bread, feta cheese and kalamata olives, if you desire.