Marinated Mushroom Caps Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a baking dish, mix the wine, olive oil, soy sauce, balsamic vinegar, and garlic. Place mushroom caps upside down in the marinade, and marinate 15 minutes.
• Cover dish, and transfer to the preheated oven. Bake 25 minutes. Turn mushrooms and continue baking 8 minutes.

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:

• Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
• Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

Steps:

• In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season with salt. Arrange mushrooms, rounded side down, in a glass baking dish. Pierce each with the tip of a knife. Drizzle with marinade. Cover and refrigerate for at least 4 hours or up to overnight.
• Soak cashews in warm water for 30 minutes. Drain. Pulse in a food processor with 1/4 cup water until smooth. (Add more water, for desired consistency.) Season with salt.
• Spoon cashew puree into mushroom caps. Top with corn, spinach, scallions, and any remaining marinade.

Steps:

• Preheat the oven to 375 degrees F. Remove the stems from the mushrooms, finely chop, and set aside. Set the caps, holes downwards, on a baking sheet, rub the mushrooms with a little olive oil, and bake 10 minutes to shrink slightly.
• Meanwhile, melt the butter in a saute pan and gently fry the shallot until slightly soft, about 3 minutes. Add the chopped mushroom stems until soft, about 5 minutes more. Add the garlic, thyme, and pepperoncino one minute. Stir through all but a tablespoon of the bread crumbs. Taste, and season the mixture. Mix the parsley and remaining breadcrumbs together in a bowl.
• Pull the mushrooms from the oven and turn them hole-side up. Season the mushrooms with salt and freshly ground black pepper. Divide the cheese evenly among the mushrooms, pile on the filling, and then scatter the bread crumb-parsley mixture evenly over top. Drizzle with olive oil, and bake until the tops are golden and the filling is very hot, about 20 minutes
• Serve with watercress or pea sprouts on the side and a generous swirl of balsamic reduction.

Steps:

• Clean mushrooms by wiping with a damp towel. Trim off stem flush at base of cap and reserve for another use.
• Combine remaining ingredients in a large bowl. Add mushrooms and toss to evenly coat. Transfer to a container and press mushrooms down until liquid rises to the top. Cover tightly and refrigerate for 2 to 5 days. To serve place on a platter with toothpicks, sprinkle with chopped parsley.

Steps:

• Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
• Set aside.
• Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
• Fridge for 4 hours.
• Keep up airtight container.
• *When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.

Steps:

• Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.