HOME-CANNED MARINATED MUSHROOMS
Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.
Provided by Kathy228
Categories Vegetable
Time 35m
Yield 6 half pints
Number Of Ingredients 11
Steps:
- Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
- Thoroughly wash soil off mushrooms.
- Cut off stems within 1/4 inch of cap.
- In a deep pot, place mushrooms with enough water to cover.
- Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
- While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
- To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
- Gently add the mushrooms and combine with the pickling marinade.
- Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
- Release bubbles. Wipe jar rims. Adjust caps.
- Process half-pints for 20 minutes in boiling water bath.
- Yield 6 half-pints.
Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5
MARINATED CANNED MUSHROOMS
Steps:
- Drain the mushrooms and rinse.
- Toss all the ingredients together.
- You can also add roasted red peppers, minced, to the mushrooms if you like.
MARY MCCORMACK'S MARINATED MUSHROOMS
This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.
Provided by Marilyn McCormack
Categories Appetizers and Snacks Vegetable Mushrooms
Yield 8
Number Of Ingredients 5
Steps:
- Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.
Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g
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
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
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.
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 :
BEST MARINATED MUSHROOMS
Easy & the best tasting Marinated Mushrooms I have ever had! Found this recipe in Cook's Illustrated. Leave whole if mushrooms are small, halved if medium, quartered if large. Skillet size limits the yield of this recipe; if you would like to double it, cook the mushrooms in two separate batches but marinate them together. Thyme, parsley, or basil makes a good last-minute addition--use only one, however, not all three. Enjoy!!
Provided by Pi-E8216
Categories Vegetable
Time 6h20m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
- Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes.
- Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
- When cooled, transfer mushrooms to medium bowl, leaving behind any juices.
- Stir garlic, shallot, and bell pepper into mushrooms.
- Cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
- Before serving, allow mushrooms to stand at room temperature about 1 hour.
- Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.
Nutrition Facts : Calories 175.4, Fat 15.6, SaturatedFat 2.2, Sodium 341.4, Carbohydrate 8.1, Fiber 1, Sugar 2.8, Protein 3.6
MARINATED MUSHROOMS
Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.
Provided by Deja A
Categories Low Protein
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients to make marinade.
- Pour over mushrooms and stir gently to coat.
- Cover container and refrigerate overnight.
- Stir or shake mushrooms occasionally, to ensure contact with marinade.
- Optional: If you prefer, use 1/2 cup of your favorite olive oil, instead of 1/4 cup olive oil & 1/4 cup vegetable oil.
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