Quick And Easy Zesty Marinated Mushrooms Recipes

Steps:

• Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.

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:

• Place mushroom caps in a gallon zip-loc bag with salad dressing. Marinate for at least 30 minutes.
• Preheat grill medium high heat.
• Remove from bag and place on vegetable grill tray (small holes so they won't fall through) or aluminum foil if you don't have a veggie grill pan. Close grill lid.
• ***If you do not have a grill pan you can also thread 3 or 4 mushrooms (depending upon size)onto skewers and cook on the grill.***.
• Grill 10 minutes or until bottom side is lightly browned and mushrooms are almost cooked.
• Turn mushrooms and cook 5 more minutes.
• You can baste with excess marinade if you wish at anytime during the cooking process.
• These are very hot so "try" to let them cool a little before taking your first bite.
• Enjoy!
• (Preparation time includes marinating time).

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.

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 glass bowl, combine all ingredients and allow to marinate several hours or overnight.

Steps:

• Remove mushroom stems (discard or save for another use). Place caps in a large saucepan and cover with water. Bring to a boil. Reduce heat; cook for 3 minutes, stirring occasionally. Drain and cool., In a small bowl, whisk the salad dressing mix, water, oil, vinegar, lemon juice, sugar and seasonings. , Place mushrooms in a large bowl; add dressing and stir to coat. Cover and refrigerate for 8 hours or overnight.