Marinated Mushrooms In Lettuce Cups Food
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.
CHICKEN AND MUSHROOM BULGOGI LETTUCE WRAPS
The savory Korean bulgogi marinade in this recipe is made with pantry items and livens up just about anything you put it on. Here, the soy-scallion-ginger marinade is used on boneless, skinless chicken thighs, but it can also be brushed on tofu, zucchini or bell peppers for a satisfying vegetarian meal. As the meat cooks, the marinade caramelizes into a sweet-salty sticky glaze that coats the chicken. Serving the grilled chicken and vegetables in lettuce cups is a fun way to enjoy the meal. Korean condiments like kimchi and gochujang are traditional bulgogi accompaniments, but shredded cabbage, salsa or even guacamole would also work. Leftovers can be refrigerated overnight, then chopped and tossed with salad greens.
Provided by Kay Chun
Categories dinner, lunch, poultry, vegetables, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine soy sauce, scallions, garlic, ginger, sugar, pepper and 2 tablespoons oil and mix well. Add chicken and onions and toss to evenly coat. Let stand for 15 minutes.
- Heat a cast-iron griddle or grill pan over medium-high and lightly grease with oil. Toss mushrooms in remaining 1 tablespoon oil. Arrange half of the chicken, onions and mushrooms in a single layer. Grill until chicken is caramelized and cooked through, turning all ingredients every few minutes, 8 to 10 minutes. Transfer to serving plate. Repeat with remaining chicken and vegetables.
- Serve chicken bulgogi, onions and mushrooms with lettuce leaves for wrapping. Fill lettuce cups with rice (if using), chicken and vegetables. Top with any combination of kimchi, gochujang and sesame oil. Wrap and enjoy.
MARINATED MUSHROOMS IN LETTUCE CUPS
Before posting this, I checked out the many and varied recipes for marinated mushrooms on Zaar. What variety! There must be a marinade to pamper the whims of every Zaar palate. If you are reading this recipe, I'm assuming that you like mushrooms or that someone you are planning to cook for likes mushrooms. So what about the key ingredients in THIS marinade: basil, garlic, balsamic vinegar, reduced salt soy sauce, honey and extra virgin olive oil. Love this combination and you'll undoubtedly love this recipe. If you recoiled from one or more of the ingredients, there are some fifteen other recipes you can check out. I love mushrooms and I love this as a marinade for mushrooms. I have served it as an entree at a dinner party several times and it's always elicited favourable comments - and requests for the recipe - and I've eaten it as a light lunch with slices of red capsicum, cucumber and olives and crusty Italian bread. I have adapted this recipe from one I found about eighteen months ago in a magazine: 'Super Food Ideas'. I used to buy my marinated mushrooms in a European deli near where I live, but this recipe is so much better. As well as being tastier, it's quick to make, and making a dish is always more satisfying than buying it ready-made. If you try it, I hope you like it.
Provided by bluemoon downunder
Categories Vegetable
Time 38m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mushrooms in a bowl.
- Combine basil, garlic, vinegar, soy sauce, honey and oil and, once well-combined, pour over the mushrooms.
- Toss the mushrooms well in the marinade until you are satisfied that all are covered with the marinade. Cover and set aside for 30 minutes.
- Prepare the lettuce cups by removing the core, then placing the lettuce into a bowl of iced water. The individual leaves will then be easier to separate.
- Spoon the mushroom mixture into the lettuce cups, and distribute any remaining marinade evenly over the four serves.
- Chef's Note: The 'cooking time' is the time needed for the marinade to really settle.
Nutrition Facts : Calories 159.5, Fat 5.6, SaturatedFat 0.8, Sodium 295, Carbohydrate 22.4, Fiber 2.9, Sugar 10.3, Protein 11.6
MARINATED MUSHROOMS
These mushrooms are fresh, delish and the lemon juice adds a little something extra. Can be used as a side dish for most meals. Prep time does not include marinating time
Provided by Deantini
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Clean the mushrooms and place in large bowl, plastic container or ziplock bag.
- Mix lemon juice, olive oil and pepper and pour over mushrooms.
- Let marinate for 30 min - 3 hours; make sure to turn the mushrooms in the marinade once in awhile.
- Heat pan at medium heat and cook the mushrooms in their marinade. Keep stiring/turning until cooked through but not mushy; approx 15-20 min.
Nutrition Facts : Calories 48.1, Fat 3.6, SaturatedFat 0.5, Sodium 3.9, Carbohydrate 3, Fiber 0.8, Sugar 1.7, Protein 2.4
MARTIN YAN'S LETTUCE CUPS
I had always wanted to duplicate this refreshing and savory dish sometimes found in Chinese restaurants. Martin Yan (of Yan Can Cook) didn't let me down! It also happens to be low-carb. I skipped all the veggies except the carrots and was more generous with the sesame oil, sherry and ginger than the amounts listed, so adjust to your taste.
Provided by Marla Swoffer
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Place meat in a bowl with oyster sauce; stir to coat.
- let stand for 10 minutes.
- Soak mushrooms in warm water to cover until softened, about 15 minutes; drain, reserving 1/4 cup of the soaking liquid.
- Trim and discard stems.
- Chop caps.
- Place a wok over high heat until hot.
- Add cooking oil, swirling to coat sides.
- Add ginger and cook, stirring, until fragrant, about 10 seconds.
- Add meat, stir-fry until meat crumbled and no longer pink (1-3 minutes).
- Add carrot, zucchini, and water chestnuts; stir-fry for 30 seconds.
- Add mushrooms and reserved mushroom soaking liquid.
- Cook until vegetables are crisp-tender, about 2 minutes.
- Add sherry/wine and sesame oil; cook until heated through.
- If using, add walnuts and toss to coat.
- To eat, spread hoisin sauce on a lettuce cup, spoon in meat filling, wrap in lettuce cup, and eat out of hand.
- For spicier palates, top with Asian chili sauce.
MINCED PORK & MUSHROOMS IN LETTUCE CUPS
A great appetiser that has never failed me! Recipe can be prepared hours ahead and stir-fry to reheat before serving.
Provided by Cook Food Mood
Categories Pork
Time 45m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cover mushrooms with hot water for 30 minute Drain, remove steps, slice mushrooms.
- Finely chop spring onion.
- Heat oil in wok, add pork and stir fry until almost cooked.
- Add mushrooms, onions, water chestnuts, crabmeat to wok.
- Add sesame oil, sauces and cooking wine to mixture and stir fry for 1-2 minutes. Remove from heat and place in large plate. Add some chopped spring onion or parsley on top for garnish.
- Guests may choose to wrap their own. Simply scoop the pork and mushroom mixture onto the lettuce leaves, fold in ends and sides of lettuce leaves for a neat appetiser!
Nutrition Facts : Calories 332.4, Fat 19.1, SaturatedFat 5.4, Cholesterol 71.2, Sodium 1207.6, Carbohydrate 15.8, Fiber 2.9, Sugar 4.2, Protein 25.6
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 :
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