ITALIAN MARINATED MUSHROOMS
Easy and tasty recipe. This is how my Grandmother made her marinated mushrooms. When my mom makes this she usually puts in fresh, big pieces of hot italian pepper and loads of fresh garlic.
Provided by ChefRed
Categories European
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil vinegar and water.
- Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
- Cook for 5 minutes.
- Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.
Nutrition Facts : Calories 49.1, Fat 0.4, SaturatedFat 0.1, Sodium 593.2, Carbohydrate 5.7, Fiber 1.3, Sugar 2.7, Protein 3.7
ITALIAN MARINATED MUSHROOMS
Enjoy this easy to make Italian marinated mushrooms recipe that is so simple and can be used for antipasto platters, parties, holidays, or an Italian side dish.
Provided by Simple Italian Cooking Blog
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- clean and dry whole mushrooms leaving stems on
- Heat olive oil over medium heat in medium skillet
- Add in bay leaf, lemon juice, salt and garlic
- Add in the mushrooms, making sure to coat them in the marinade
- Cook for about 5 minutes over medium-low heat
- Remove from heat and pour add all the marinade and mushrooms into a container.
- Chill for at least 3 hours and up to 3 days in fridge
ZESTY ITALIAN MARINATED MUSHROOMS
Make and share this Zesty Italian Marinated Mushrooms recipe from Food.com.
Provided by Kim Weimer
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Lightly Wash Mushrooms.
- In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
- Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
- Chill for about an hour and serve.
Nutrition Facts : Calories 25.9, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 4, Fiber 1.1, Sugar 2, Protein 3.5
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.
FAVORITE MARINATED MUSHROOMS
Brenda Snyder from Hesston, Pennsylvania notes, "This is a nice way to serve mushrooms as an appetizer...and it also makes a great side dish for any type of meat. Sometimes I add these tangy mushrooms to salads for extra flavor, too."
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 15m
Yield 4 cups.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 166 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
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
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 :
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- Cut the mushrooms into reasonable pieces. With small mushrooms, like a button mushroom, you need only cut them in half, and you can leave the smaller ones whole. With large chanterelles and porcini, cut them into 1/2 inch thick slices. They will shrink a lot in this process, and they will be pliable, so they can be a little larger than you'd think they ought to be.
- Salt them well. Lay down a layer of salt on a sheet tray and place the mushrooms on it. If the mushroom has a flat side, i.e., a button mushroom sliced in half, lay the flat side down against the salt. Sprinkle a heavy layer of salt over the tops of all the mushrooms.
- Let this stand at room temperature for 1 to 2 hours. You will notice a lot of water coming out of the mushrooms. This is good. Note that I have left the "sponge" on the porcini in the pictures. I no longer do this because the sponge gets really slimy and icky in this process, and tends to stick to everything. Better to remove the sponge and dry it. It makes great porcini powder.
- Put the mushrooms between paper towels and gently squeeze them a bit to remove a little more water.
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