Romanian Marinated Mushrooms Recipes

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:

• Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.

Steps:

• For the marinade: Combine the orange juice, tamari, vegetable oil, parsley, wine, steak sauce, Worcestershire, garlic, lemon juice, onion, pepper and red pepper flakes in a bowl. Mix with a whisk.
• Place the steaks in a pan and pour over the marinade. Marinate in the refrigerator for 3 days.
• Preheat a grill to medium-high heat.
• Cook the steaks to the desired temperature on the grill, about 3 minutes per side for medium-rare.
• For the onion strings: Preheat the oil in a deep-fryer to 350 degrees F.
• Place the flour, paprika, seasoning salt, garlic and pepper in a bowl and mix well.
• Dredge the onions in the seasoned flour. Shake off excess flour.
• Place in hot oil and watch carefully, then pull out when not too brown. Serve with Roumanian Garlic Oil/Jewish Chimichurri.
• In a pan on medium-low heat put chicken schmaltz.
• Add garlic, parsley, pepper flakes and salt. Heat for about 1 minute. Serve on the side.

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.

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.