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.
MINUTE MARINATED MUSHROOMS
Provided by Rachael Ray : Food Network
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
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.
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
EASY MARINATED MUSHROOMS
This easy salad is a family favorite during the summer. I find it especially handy when we grill out, because it can be ready whenever the meat's done.
Provided by Taste of Home
Categories Appetizers Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a glass bowl, combine all ingredients and allow to marinate several hours or overnight.
Nutrition Facts :
LAUREL'S MARINATED MUSHROOMS (EASY CANNING)
I've been making these for more than 20 years. I usually give them in holiday gift baskets, and if I don't, then I'm in trouble! Not only are they delicious tasting, they are very pretty, too! Only one thing about this recipe is that you have to find tiny mushrooms, 1-1/4 inch or less across, and that might not be easy. Our Fred Meyer store sells them, and when I'm ready to can them, I just pick up the whole case out of the produce section and plop it in my cart! This recipe came from my county exchange master canner, 1989.
Provided by Chef PotPie
Categories Vegetable
Time 50m
Yield 12-15 jars
Number Of Ingredients 12
Steps:
- Wash mushrooms and cut stems even with caps.
- Bring water and lemon juice to boil, add mushrooms and boil 5 minutes; drain.
- Mix oil, vinegar, oregano, basil and salt. Stir in onions and pimiento, and bring to boil.
- In hot, sterilized 1/2-pint jars, Put 1 clove garlic, 2 peppercorns, and pack with mushrooms.
- Add stirred, well-mixed oil-vinegar solution, leaving 1/2 inch head space.
- Wipe rims, cover with sterilized lids and rings.
- Process in boiling water bath 20 minutes.
- Let sealed jars sit undisturbed for 24 hours.
- Allow 6 weeks for full flavor to develop.
Nutrition Facts : Calories 262.2, Fat 27.1, SaturatedFat 3.8, Sodium 593.6, Carbohydrate 3.6, Fiber 0.6, Sugar 1, Protein 0.5
QUICK MARINATED MUSHROOMS
This recipe came to me from a dear friend. I use these flavorful mushrooms as a side dish or to garnish an entree. They're always a big hit at potlucks. -Sylvia Raynor, Corvalis, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts :
EASY MARINATED MUSHROOMS
My mom has been making these mushrooms for years. They are easy and often we already have all of the ingredients. You can use any kind of oil you like, I often use infused oils or just light olive oil. You could also use extra virgin, but it is a bit more expensive.
Provided by Ictinia
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan or dutch oven, combine oil, vinegar, dressing, lemon juice, and basil.
- Bring to a boil over med-high heat.
- Add mushrooms.
- Simmer for 3 minutes, stirring constantly.
- Add parsley and chill for 6 hours or until cool.
- Enjoy!
Nutrition Facts : Calories 207.2, Fat 20.7, SaturatedFat 3.1, Sodium 6.4, Carbohydrate 3.5, Fiber 0.9, Sugar 1.6, Protein 2.7
EASY MARINATED MUSHROOMS
Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!
Provided by DOREENB
Categories Appetizers and Snacks Vegetable Mushrooms
Time 8h15m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 29.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1889.2 mg, Sugar 26.5 g
EASY MARINATED MUSHROOMS
Need an easy vegetable appetizer recipe? Then, go ahead and try our Easy Marinated Mushrooms recipe. It's the perfect choice for easy entertaining.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Bring all ingredients except mushrooms to boil in saucepan on medium heat, stirring occasionally.
- Pour over mushrooms in medium bowl; stir gently. Let stand 20 min. to marinate, stirring occasionally. Cool.
- Drain mushrooms just before serving, discarding the marinade.
Nutrition Facts : Calories 20, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 2 g, Fiber 0.6645 g, Sugar 1 g, Protein 2 g
MARINATED MUSHROOMS
Sauted mushrooms in oil - shallots - white wine vinegar- tarragon
Provided by 34dowlans
Time 10m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat Oil
- Add mushroom and saute to turn brown. Don't boil them slowly
- Add shallots salt and pepper
- Add white wine vinegar round the edge of the pan
- Add tarragon
MARINATED MUSHROOMS
Provided by Florence Fabricant
Categories appetizer
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
- Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
- Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.
Nutrition Facts : @context http, Calories 101, UnsaturatedFat 8 grams, Carbohydrate 3 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 221 milligrams, Sugar 2 grams
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.
More about "easy marinated mushrooms food"
EASY MARINATED MUSHROOMS (ONLY 15 MINUTES OF PREP)
From momsdish.com
4.8/5 (526)Total Time 30 minsCategory Appetizer, CanningCalories 52 per serving
- Cook mushrooms in a pot filled with water, 1/4 cup of vinegar and 1 tablespoon of salt. Bring it to a boil and cook for 15 minutes. Drain the liquid and set aside.
- Prepare all ingredients for marinate. Chop onion and bell pepper into small cubes. Clean and dice garlic into small pieces.
- Into a separate pot, place water, salt, sugar, bay leaves and peppercorns, bring it to a boil. Once sugar and salt has dissolved, add vinegar, bell pepper and onion and set aside.
- Place diced garlic on the bottom of the jars. Fill jars with cooked mushrooms and fresh dill. Cover them with the marinate.
EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (6)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!
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