Marinated Mushroomscooks Country Recipes

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add mushrooms and 1 teaspoon salt and cook, covered and stirring occasionally, until mushrooms release their liquid and begin to soften, about 10 minutes. Uncover and continue to cook, stirring occasionally, until skillet is dry and mushrooms are lightly browned, 5 to 7 minutes.
• Add shallot, garlic, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in vinegar and water and bring to boil. Cook until liquid reduces by half, about 5 minutes.
• Whisk mustard, remaining 6 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in medium bowl. Add mushroom mixture and stir to combine. Let cool completely. Stir in parsley. Cover and refrigerate until chilled, at least 1 hour. Season with salt and pepper to taste before serving. (Mushrooms can be refrigerated for up to 5 days.).

Steps:

• In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
• Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until 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.