FUNGHI MARINATI (MARINATED OYSTER MUSHROOMS)
An Italian "antipasto" (starter). Goes well with crusty, dark bread. Use olive oil sparingly. The oyster mushrooms can be replaced with shii take mushrooms, or any other firm mushroom that doesn't absorb too much fluid. This dish needs to be made at least two hours before serving, but a day is even better.
Provided by Is This Really Nece
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Slice the mushrooms.
- Mix the vinegar with 300 ml of water and bring to the boil.
- Add the mushrooms and cook for 2-3 minutes.
- Drain and mix with the parsley and garlic.
- Allow to marinade for at least two hours.
- Add salt, pepper and olive oil to taste.
Nutrition Facts : Calories 14.8, Fat 0.2, Sodium 9, Carbohydrate 2.8, Fiber 1, Sugar 0.5, Protein 1.4
MARINATED MUSHROOMS (FUNGHI MARINATI)
Make and share this Marinated Mushrooms (Funghi Marinati) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 30m
Yield 24 mushrooms, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the oil, water,lemon juice,bay leaf, garlic, peppercorns and salt in a 10-12 inch stainless steel skillet, and bring to a boil over moderate heat.
- Reduce the heat, cover and simmer for 15 minutes. Strain this marinade through a sieve and return it to the skillet; bring to a simmer over low heat.
- Drop the mushrooms into the marinade and simmer, turning them over from time to time, for 5 minutes.
- Let the mushrooms cool in the marinade. Serve them at room temperature or, after they have cooled, refrigerate them and serve cold. (The mushrooms will keep in the refrigerator at least 2 days.).
- Before serving, lift the mushrooms out of the marinade with a slotted spoon, draining them carefully, and arrange them on a platter or in a serving bowl.
Nutrition Facts : Calories 234.2, Fat 24.3, SaturatedFat 3.4, Sodium 199, Carbohydrate 4, Fiber 0.9, Sugar 1.9, Protein 2.5
MARINATED MUSHROOMS
Steps:
- Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.
SIMPLY MARINATED MUSHROOMS
Fresh mushrooms are marinated overnight in olive oil seasoned with lemon juice, thyme and garlic and served warm. Delicious served with crusty bread to sop up the juices!
Provided by sal
Categories Appetizers and Snacks Vegetable Mushrooms
Time 8h25m
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
- In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
Nutrition Facts : Calories 115.3 calories, Carbohydrate 7.2 g, Fat 9.5 g, Fiber 2.7 g, Protein 2.5 g, SaturatedFat 1.3 g, Sodium 393.5 mg, Sugar 2.3 g
MARINATED MUSHROOMS II
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Provided by Cristi Zbella
Categories Appetizers and Snacks Vegetable Mushrooms
Time 27m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g
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- Cut the mushrooms into reasonable pieces. With small mushrooms, like a button mushroom, you need only cut them in half, and you can leave the smaller ones whole. With large chanterelles and porcini, cut them into 1/2 inch thick slices. They will shrink a lot in this process, and they will be pliable, so they can be a little larger than you'd think they ought to be.
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