MARINATED MUSHROOMS FOR ANTIPASTO
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Provided by Rita
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
- Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g
PASTA WITH PORTOBELLO MUSHROOMS
The key to giving a portobello (or any mushroom) dense texture is to cook it slowly in oil so that most of its moisture is driven out. My biggest successes came in taking whole mushrooms and cooking them, covered, for as long as two hours. Nearly as good, however, and more than twice as fast, is to cut up the mushrooms and cook them in oil, uncovered, for 30 to 45 minutes. At that point, you not only have fabulous mushrooms, which you can use in a pasta sauce, as I do here, or to top salads or stir into rice dishes, but you also have very good-flavored oil. To further improve the mushrooms' flavor, I like to use the trick popularized by Marcella Hazan: add a few reconstituted dried porcini to the portobellos.
Provided by Mark Bittman
Categories brunch, dinner, easy, lunch, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim hard parts from mushrooms and discard. Rinse mushrooms quickly to remove grit; cut caps into slices and stems into small chunks. Combine in a medium skillet with 1 clove garlic (crushed and peeled), thyme, olive oil and some salt and pepper. Cook over sufficiently low heat so that mixture bubbles but mushrooms do not brown. Continue to cook, stirring infrequently, until they are quite shrunken in size and appear firm, 30 to 45 minutes. (At this point, you can pause for several hours before resuming cooking.) If you are using porcinis, soak them in hot water to cover for a few minutes so that they soften.
- Set a large pot of water to boil for pasta and salt it. Mince remaining garlic. Turn heat under oil to medium, and add garlic to the portobellos along with the drained porcinis. Cook, stirring occasionally, until garlic begins to color. Add tomatoes and raise heat to medium high. Cook, stirring occasionally, until they break up and become saucy, about 15 minutes.
- Meanwhile, cook pasta until it is tender but not mushy. Taste sauce and adjust its seasoning. When pasta is done, drain it, toss with sauce, top with Parmesan, and serve.
BILL LAMBERT'S PORTOBELLO MUSHROOM ANTIPASTO
Categories Condiment/Spread Mushroom Appetizer Fry Vegetarian Quick & Easy
Yield 8 people 2 cups
Number Of Ingredients 5
Steps:
- Preheat skillet to medium. Add tomatoes and oil. Add onion and cook until transparent. Add mushrooms and cook until soft. Add artichokes and heat. Add feta until mixture is held together by the melted cheese. Serve with your favourite crackers.
MARINATED MUSHROOMS ANTIPASTO
These mushrooms would be a good addition to an antipasto platter. For the most flavor, let them marinate overnight.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring water, olive oil, white-wine vinegar, garlic, thyme, salt, and ground pepper to a boil. Add mushrooms; stir to coat.
- Cover; simmer over low heat until mushrooms are tender and have released their liquid, 5 to 8 minutes. Remove mushrooms with a slotted spoon to a bowl; reserve.
- Return liquid to a boil; cook until reduced to 1/4 cup, 3 to 4 minutes. Pour over mushrooms. Refrigerate until completely chilled; serve.
More about "bill lamberts portobello mushroom antipasto food"
PORTOBELLO MUSHROOM RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BAKED PORTOBELLO MUSHROOMS - CAROLINE'S COOKING
From carolinescooking.com
MUST-TRY PORTOBELLO MUSHROOM RECIPES - FOOD COM
From foodnetwork.com
SCALLOPED PORTOBELLO MUSHROOMS - CAFE DELITES
From cafedelites.com
PORTOBELLO MUSHROOMS AND RED PEPPERS | DELALLO
From delallo.com
GRILLED PORTOBELLO MUSHROOMS - WELL PLATED BY ERIN
From wellplated.com
WILLIAM LAMBERT - INVESTMENT ADVISOR - BMO NESBITT BURNS
From ca.linkedin.com
Title Investment Advisor at BMO …Location BMO Nesbitt Burns
HOW TO CLEAN PORTOBELLO MUSHROOMS - FOOLPROOF LIVING
From foolproofliving.com
WILLIAM LAMBERT (WRITER) - WIKIPEDIA
From en.wikipedia.org
PORTOBELLO MUSHROOM | DESCRIPTION, TYPES, NUTRITION, USES, & FACTS
From britannica.com
DR. BILL LAMBERT, MINISTER & BIBLE TEACHER
From drbilllambert.com
20 PORTOBELLO MUSHROOM RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
PORTOBELLO MUSHROOM & PROVOLONE MUFFULETTA MEAL KIT …
From makegoodfood.ca
15+ VEGETARIAN PORTOBELLO MUSHROOM RECIPES - EATINGWELL
From eatingwell.com
EASY SAUTéED PORTOBELLO MUSHROOMS - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
STUFFED PORTOBELLO MUSHROOMS RECIPE (OVEN-BAKED) | KITCHN
From thekitchn.com
PORTOBELLO MUSHROOM RECIPES : FOOD NETWORK | FOOD …
From foodnetwork.com
PORTOBELLO MUSHROOM RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
OUR 11 BEST PORTOBELLO MUSHROOM RECIPES - MARTHA STEWART
From marthastewart.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love