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
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.
SUPERB SAUTEED MUSHROOMS
These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!
Provided by IrishMountainGirl
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g
MARINATED MUSHROOMS
Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts :
STOVE TOP SMOKER MARINATED PORTABELLA MUSHROOMS
For use with a Cameron Stove Top Smoker. These mushrooms are fantastic in a tomato-arugula salad, or to add zest to an Italian sandwich.
Provided by TxGriffLover
Categories Vegetable
Time P3DT20m
Yield 4 mushrooms, 4 serving(s)
Number Of Ingredients 11
Steps:
- In the Cameron, smoke 4 portobellos, using 3 tablespoons of hickory over medium heat for 20 minutes.
- Remove from heat and keep the lid closed for 20 minutes.
- While mushrooms are smoking, prepare marinade: Combine water,cider vinegar, barley malt syrup, extra virgin olive oil,crushed garlic,oregano, tarragon, rosemary, & salt--mix well.
- Put the smoked mushrooms in the marinade, cover and refrigerate for three days.
Nutrition Facts : Calories 154, Fat 13.8, SaturatedFat 1.9, Sodium 444.4, Carbohydrate 5.8, Fiber 1.5, Sugar 1.7, Protein 2.5
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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EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (8)Total Time 15 minsCategory Appetizer, SnackCalories 126 per serving
- Poach Mushrooms: Fill a deep, medium-sized saucepan with 4-5 cups of water. Add the smashed garlic, thyme sprigs and 1 bay leaf. Bring the water to a rapid simmer. Season water with ½ teaspoon salt. Add the mushroom caps and return to a gentle simmer. Cook, reducing heat as needed to maintain a gently simmer, until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms well.
- Prepare Marinade while mushrooms are poaching: In a large, non-reactive (non-metallic) bowl, add the minced garlic, remaining bay leaf, shallot, oil, both vinegars, Italian seasoning, ¼ teaspoon salt, 1/8 teaspoon pepper, red pepper flakes, 1 teaspoon thyme leaves, and parsley. Whisk to thoroughly combine.
- Marinate in fridge: While the mushrooms are still warm, add them to the marinade (SEE NOTES). Gently stir to combine and coat. Taste the marinade and adjust for seasoning if desired. Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours.
- Serve: Remove mushrooms from refrigerator. Taste again and adjust for seasoning if needed. Bring mushrooms to room temperature before serving. Garnish with more chopped parsley. Serve and enjoy!
BALSAMIC MARINATED MUSHROOMS | SIMPLE & TASTY - FROM …
From frommybowl.com
Cuisine AmericanCategory SideServings 3Total Time 5 mins
- Add the sliced mushrooms to glass jars or a resealable bag. I prefer to use glass jars as they double as long-term storage, and are easier to clean; my mushrooms fit in 2 quart-sized jars for this recipe.
- Whisk the balsamic vinaigrette and tamari together in a small bowl, then pour over your mushrooms. If you are using multiple storage containers try to divide it evenly. Give the mushrooms a good shake, until everything is evenly coated.
- Marinate for at least 8 hours in the fridge (or overnight). Shake the mushrooms 2-3 times while they marinate, to ensure everything is evenly coated. The mushrooms will reduce to about 1/4 of their original size once they are fully marinated, and the marinade liquid will have increased.
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