MARINATED MUSHROOMS ANTIPASTO
These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 8
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.
MARINATED MUSHROOMS
To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 7
Steps:
- Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
- Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.
MARINATED MUSHROOMS WITH CHIVES
Marinated mushrooms topped with shaved Parmesan are a perfect buffet dish to bring to a potluck party. The mushrooms can marinate for up to 6 hours. To transport, pack the garnish -- fresh chives and cheese -- in separate zip-top bags and add just before serving.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- In a small saucepan, combine garlic, lemon zest and juice, olive oil, white-wine vinegar, and salt and pepper. Bring to a simmer over medium and cook 3 minutes.
- In a medium bowl, combine warm marinade and mushrooms; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves, and top mushrooms with chives and Parmesan.
Nutrition Facts : Calories 101 g, Fat 9 g, Fiber 1 g, Protein 4 g, SaturatedFat 2 g
MARINATED MUSHROOMS (MARTHA STEWART'S)
Make and share this Marinated Mushrooms (Martha Stewart's) recipe from Food.com.
Provided by Bren in LR
Categories Vegetable
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 1/4 cup water, 2 Tbs each olive oil and white wine vinegar, 2 minced cloves, 1/4 tsp dried thyme, 1 1/4 tsp coarse salt, and 1/4 tsp ground black pepper to a boil.
- Add 1 pound button mushrooms, halved or quartered; 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. For the most flavor, let them marinate overnight.
Nutrition Facts : Calories 87.5, Fat 7.2, SaturatedFat 1, Sodium 733.3, Carbohydrate 4.3, Fiber 1.2, Sugar 2.3, Protein 3.6
MARINATED MUSHROOMS
A simple dish that can be served as a part of a salad spread or as an antipasti dish. Any varieties of mushrooms can be used. Use a large saucepan to cook the mushrooms. Needs at least a few hours refrigerated before serving.
Provided by Jubes
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Wipe the mushrooms wiht damp kitchen paper. Set aside.
- Cut the red chilli into half lenghwise. Remove the seeds (discard). Cut the chilli into thin strips. Set aside.
- Heat 5 tablespoons of the oil in a large saucepan, then add the mushrooms and cook, stirring, until the juices have evaporated.
- Add the chilli strips and cook, stirring, for a further 1 to 2 minutes. Stir in the vinegar and season with salt to taste.
- Tip the mushrooms into a bowl, then stir in the rosemary or oregano sprigs. Pout over the remaining oil.
- Cover with clingfilm and leave to marinate at least a few hours or overnight before serving.
Nutrition Facts : Calories 318.6, Fat 36, SaturatedFat 5, Sodium 0.8, Carbohydrate 0.1
MARINATED MUSHROOMS FROM MARTHA STEWART LIVING KITCHEN
Make and share this Marinated Mushrooms from Martha Stewart Living Kitchen recipe from Food.com.
Provided by Bren in LR
Categories < 4 Hours
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring 1/4 cup water, olive oil, white wine vinegar, garlic, thyme, salt and 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.
Nutrition Facts : Calories 87.5, Fat 7.2, SaturatedFat 1, Sodium 733.3, Carbohydrate 4.3, Fiber 1.2, Sugar 2.3, Protein 3.6
TARRAGON-MARINATED MUSHROOMS
Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
- Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.
PAN-ROASTED MARINATED MUSHROOMS
A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.
Provided by Lauryn Tyrell
Categories Appetizers
Time 1h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
- Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.
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