Marinated Mushrooms And Cheese Food

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS WITH BLUE CHEESE

Steps:

• In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

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.

EASY MARINATED MUSHROOMS

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.

SIMPLY MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS

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.

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

MARINATED MUSHROOMS II

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.

MARINATED MUSHROOMS AND CHEESE

Steps:

• In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain. , In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.

MARINATED MUSHROOM AND ARUGULA SALAD

Steps:

• Heat 2 tablespoons of the oil in a skillet over medium heat. Add the mushroom caps and cook until brown and tender, about 8 minutes. Stir the remaining olive oil, vinegar, onion, water, garlic, coriander, pepper flakes, salt, and pepper together in a bowl. Add the oil mixture to the mushrooms and cook until tender and marinade has reduced, about 10 to 12 minutes.
• Transfer to a bowl and cool. Serve now or refrigerate for up to a week.
• Meanwhile, put the almonds in a small dry skillet over medium heat, toss until evenly toasted and fragrant, about 2 minutes. Set aside.
• Toss the arugula with the marinated mushrooms and marinade in a large bowl and divide among 4 plates. Shave the cheese and scatter the almonds over the top.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

MARINATED MOZZARELLA

Steps:

• In a shallow dish, fan mozzarella. Scatter sliced garlic around on mozzarella. Do the same with the red pepper flakes and the oregano. Sprinkle salt to taste and ground pepper over and around to taste. Drizzle olive oil over mozzarella. Let dish rest for one hour at room temperature for best flavor.

MARINATED STUFFED PORTABELLA MUSHROOMS

Steps:

• With a damp cloth or paper towel, wipe the portabellas to clean them.
• Remove the stems, chop and set aside.
• Mix all of the marinade ingredients together and place into a Ziplock bag.
• Add the mushroom caps and seal.
• Arrange the bag so that all of the portabellas are in contact with the marinade;marinate for at least 10 minutes but closer to 20.
• To make the stuffing, begin heating olive oil in a large skillet.
• Add reserved mushroom stems, onions, celery and garlic.
• Cook until veggies start to soften a bit.
• Add chicken and cook until done, about 5 or 6 minutes.
• Stir in rice, sage, 1/4 cup parmesan, salt and pepper and mix well.
• If it is a little dry, you can mix in a tablespoon or so of broth or wine.
• Remove portabellas from the Ziplock bag and discard remaining marinade.
• With a paper towel, pat the portabellas to remove excess moisture.
• Turn them over so that the gill sides are facing up and place in an oven safe pan.
• Stuff each mushroom with about 1/2 to 3/4 cup of the stuffing.
• Sprinkle the remaining 2 tablespoons of Parmesan on top.
• Pour the chicken broth in the bottom of pan.
• Bake uncovered in a 375 degree oven for 10-15 minutes or until the portabellas are done.

FAVORITE MARINATED MUSHROOMS

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.

GRILLED MARINATED STEAKS WITH MUSHROOMS AND BLUE CHEESE

Steps:

• In a small bowl, whisk together three tablespoons of the olive oil, balsamic vinegar, garlic, rosemary and salt and pepper, to taste.
• Pour the olive oil mixture over the steaks and rub in well over both sides. Allow them to marinate in the refrigerator for at least 30 minutes or up to two hours.
• Grill steaks until desired doneness is reached. I like mine medium rare.
• While steaks are grilling, sauté mushrooms and onions in butter and remaining oil with a pinch of salt and pepper over medium-high heat for about five minutes. Add the blue cheese.
• When the steaks are ready, smother with mushrooms and blue cheese.

MARINATED MUSHROOMS WITH CHIVES

Steps:

• In a small saucepan, combine garlic, lemon zest and juice, olive oil, white-wine vinegar, and salt and pepper. Bring to a simmer over medium and cook 3 minutes.
• In a medium bowl, combine warm marinade and mushrooms; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves, and top mushrooms with chives and Parmesan.

PAN-ROASTED MARINATED MUSHROOMS

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.

RENEE'S CREAM CHEESE AND SAUSAGE STUFFED MARINATED MUSHROOMS

Steps:

• Take stems off of mushrooms. (If preparing in advance or for a meal swap do not wash mushrooms yet. Place them in a zippy and make sure it is closed so they do not collect condensation in the fridge).
• Brown up meat together.
• Mix together the stuffing. cooked Sausage, cream cheese, parmesan and parsley. (Scoop stuffing mix into a zippy bag if preparing in advance).
• Measure out and mix together (in a zippy) marinade ingredients oil and vinegar.
• Measure out and mix together topping ingredients(place in a zippy). Parmesan, & parsley.
• Bag together the parts if preparing in advance. In another zippy bag place meat mixture on bottom, then topping mix, then bag of stemmed mushrooms (securely sealed), and the marinade mix (also very important to be securely sealed). All the prep and assembly work is done.
• To Serve: Preheat oven to 400 degrees.
• Rinse mushrooms off in zippy bag.
• Gently pat mushrooms dry with a paper cloth.
• Pour the oil and vinegar marinade into the zippy with the mushrooms. Marinade for at lest 20 min, but no more then 2 hours. If you marinade the mushrooms for too long they will turn slimy.
• Place mushrooms in a baking dish with sides (they give off allot of liquid) hole up. Stuff each mushroom hole with a mound of sausage and cream cheese mixture on top.
• Sprinkle on topping (parmesan, parsley). Sprinkle some optional paprika over the tops if you like.
• Bake at 400 for 10 minute THEN.
• Broil for 5 min until tops are golden.

MARINATED MUSHROOMS, ARTICHOKE HEARTS, AND CAULIFLOWER SALAD

Steps:

• Saute mushrooms in a little butter about 5 minutes.
• Break cauliflower into small flowerettes and steam for about 5 minutes.
• Cut artichoke hearts into quarters.
• Combine all ingredients in big bowl, including liquid from artichoke hearts.
• Marinate at least overnight.
• Keeps indefinitely in refrigerator.
• Slightly cooked pieces of carrots can be added for more color.
• If the liquid doesn't cover the veges, I add water, oil and vinegar in proportionate amts until vegs are covered.

BEER-MARINATED TRI-TIP WITH BLUE CHEESE, WILD MUSHROOMS, AND ONIONS

Steps:

• For beef:
• Combine first 5 ingredients in large heavy-duty resealable plastic bag; shake to blend and seal. Chill overnight.
• For mushrooms and onions:
• Place mushrooms and onions on rimmed baking sheet. Whisk oil, garlic, and vinegar in small bowl; season with salt and pepper. Brush vegetables with some dressing.
• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill mushrooms and onions until tender and lightly browned, turning occasionally, about 8 minutes. Return vegetables to same baking sheet; cut into 1/2-inch-thick strips.
• Boil all broth in heavy large skillet over medium-high heat until reduced to 1 cup, about 12 minutes. Add cream, mushrooms, and onions. Boil until sauce coats vegetables, tossing occasionally, about 6 minutes. Season sauce to taste with salt and pepper. Set aside.
• Drain marinade from beef into medium saucepan; boil 2 minutes. Cook beef over hottest part of grill until brown, about 5 minutes per side. Move beef to coolest part of grill; cover and cook until thermometer inserted into center registers 135°F for medium-rare, turning occasionally and basting with marinade, about 30 minutes. Transfer to cutting board; let rest 10 minutes.
• Rewarm mushroom sauce. Thinly slice beef across grain. Overlap slices on platter. Spoon some sauce over; sprinkle with cheese and fresh herbs.
• *A thick pomegranate syrup; sold at some supermarkets and Middle Eastern markets, and at adrianascaravan.com.

SPANISH MARINATED MUSHROOMS

Steps:

• In a large shallow dish, combine the first 9 ingredients. Add the mushrooms and turn to coat. Cover and refrigerate for at least 8 hours or overnight., Drain mushrooms, discarding marinade.