RAW MARINATED MUSHROOMS
No cooking involved, the mushrooms marinate for three days.
Provided by Rina Mann
Categories Appetizers and Snacks Vegetable Mushrooms
Time P3DT10m
Yield 10
Number Of Ingredients 11
Steps:
- Combine the mushrooms, salt, sugar, red pepper, black pepper, oregano, monosodium glutamate, garlic, onion, vinegar, and oil in a large container. Mix well. Cover the container and allow mixture to marinate in refrigerator for 3 days.
Nutrition Facts : Calories 96.7 calories, Carbohydrate 6.4 g, Fat 7.5 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 1075.8 mg, Sugar 4 g
WILTED ARUGULA AND PORTOBELLO MUSHROOMS
Arugula and portobello mushrooms are simmered with onion, garlic, sherry, and red pepper flakes. A tasty side dish and good way to get some veggies! You can easily substitute wine for the sherry and veggie broth for the chicken broth depending on your preferences.
Provided by JUMAHA
Categories Side Dish Vegetables Onion
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften.
- Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 11.8 g, Fat 7.2 g, Fiber 1.9 g, Protein 2.9 g, SaturatedFat 1 g, Sodium 195 mg, Sugar 2.8 g
MARINATED PORTOBELLO MUSHROOMS WITH ROASTED PEPPER VINAIGRETTE
Steps:
- In a small bowl, whisk together marinade ingredients. Arrange mushroom caps in a single layer in a non- reactive shallow pan. Pour marinade over mushrooms, cover and marinate for 1 hour, turning mushrooms several times.
- Using a blender, blend vinaigrette ingredients until smooth. Taste for seasoning.
- Heat a clean griddle or skillet and wipe down with an oiled cloth. Remove mushrooms from marinade, place in skillet and use a weight to press down on them. Sear them about 1 minute on each side, or until tender. Transfer mushrooms to a cutting board, slice thin and drizzle with red pepper vinaigrette.
MARINATED MUSHROOM AND ARUGULA SALAD
Provided by Food Network Kitchen
Time 28m
Yield 4 servings
Number Of Ingredients 13
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.
EGGPLANT LASAGNA WITH MARINATED RED PEPPER AND ARUGULA SALAD
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 82
Steps:
- For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
- For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
- For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
- Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
- Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
- For the marinated peppers: Turn on the broiler.
- Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
- Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
- To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
- Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
- For the marinara: Preheat the canola oil in a deep fryer to 350 degrees F. Preheat the oven to 375 degrees F.
- Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the eggplant and fry until tender, 3 to 4 minutes. Add the onion and carrot, reduce the heat and cook until the vegetables are soft, 5 to 10 minutes. Add the garlic, Fresno peppers, basil, guanciale and parsley and cook until golden brown, 2 to 3 minutes. Add the tomatoes with their juices, sugar, salt and pepper and cook for an additional 10 minutes. Taste and adjust seasonings as needed. Using an immersion blender, puree the sauce until smooth and finish with the butter.
- For the seasoned breadcrumbs: Combine the breadcrumbs, Parmesan, olive oil, parsley, garlic and oregano in a shallow baking dish.
- For the eggplant: Combine the flour, salt and pepper in a shallow baking dish. Whisk the eggs with 1/2 cup of water in a second shallow baking dish. Dredge each eggplant slice in the seasoned flour. Shake off any excess flour and place each slice into the egg wash. Once fully coated in the egg wash, dip the slices into the seasoned breadcrumbs. Repeat this process until all the eggplant slices are finished and fully coated.
- Cook the coated eggplant slices in the deep fryer in batches until golden brown, about 2 to 3 minutes per side. Remove from the oil and pat dry. Line a 9- by 5-inch baking dish with 1 cup of the marinara. Arrange a layer of fried eggplant slices on top of the marinara. Cover with another 1/2 cup of marinara, 1/4 cup of mozzarella and 1 tablespoon of Parmesan. Repeat this process 2 more times. Add 1 more layer of fried eggplant slices followed by 1/2 cup of marinara.
- Use parchment paper to gently press the eggplant down into the baking dish for a snug fit. Cover with foil and bake for 30 minutes. Remove the foil and sprinkle with the remaining 1/4 cup mozzarella and 1 tablespoon Parmesan. Bake until the cheese is golden brown, about 5 minutes. Let cool slightly before serving.
- For the marinated peppers: Turn on the broiler.
- Gently toss the red and yellow bell peppers in 1 tablespoon of olive oil. Transfer to a roasting pan and broil until all sides are charred. Set aside at room temperature until cool enough to touch, about 5 minutes. Peel the peppers, remove the seeds and cut the flesh into large strips.
- Combine the garlic, anchovies, Calabrian chiles and the remaining 1/3 cup olive oil in a medium saucepan. Cook over medium high heat until lightly browned, 3 to 5 minutes. Add the red wine vinegar, brown sugar and salt and pepper to taste. Reduce the heat and continue to cook until the mixture thickens slightly, 3 to 5 minutes. Remove from the heat. Add the roasted peppers to the saucepan and let them sit for 5 minutes. Remove the peppers and set aside.
- To serve: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Lay the rounds of pancetta on the prepared baking sheet and bake until crispy and golden, 8 to 10 minutes.
- Toss the marinated peppers with the arugula and chives in a large bowl. Arrange the salad on a serving platter and garnish with the pancetta and shaved Parmigiano-Reggiano. Serve with the eggplant Parmesan.
MARINATED MUSHROOMS WITH ROASTED RED PEPPER AND ARUGULA
This recipe is from "The Italian Collection" - Food and Wine Books. You may make this with all-white mushrooms, but varied mushroom types such as fresh Shitakes or other earthy wild mushrooms are preferred to enhance flavor and texture.
Provided by Larame and Pandi Sp
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy frying pan, heat the oil over moderate heat.
- Add the shallots and garlic, reduce the heat to low, and garlic, reduce the heat to low, and cook, strring occasionally, until softened but not browned, about 5 minutes.
- Increase the heat to moderately high and add the white and shiitake mushrooms, stirring well to combine.
- Cover the pan and cook, stirring once, until the mushrooms are slightly softened, about 4 minutes.
- Uncover, increase the heat to high, add the balsamic vinegar, and cook for 1 minute.
- Spoon the mushroom mixture into a large bowl and let it cool to room temperature, strring occasionally.
- Meanwhile, roast the peppers over an open flame or broil, turning with tongs, until charred all over, abut 10 minutes.
- When cool enough to handle, pull off the skin.
- Remove the stems, seeds, and ribs.
- Cut the peppers lengthwise into 1/2 inch strips.
- Add the roasted peppers to the mushrooms.
- Stir in the marjoram, salt, and pepper.
- Cover and refrigerate the mixture until ready to serve.
- To serve, arrange the arugula leaves on a large serving plate and spoon the mushroom salad on top.
- Serve chilled or at room temperature.
Nutrition Facts : Calories 274.2, Fat 19.2, SaturatedFat 2.6, Sodium 606.5, Carbohydrate 21.9, Fiber 5.8, Sugar 10.8, Protein 7.4
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 :
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.
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 WITH RED BELL PEPPERS
This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.
Provided by NONA
Categories Appetizers and Snacks Vegetable Mushrooms
Time 5h
Yield 12
Number Of Ingredients 12
Steps:
- Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g
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EASY MARINATED MUSHROOMS RECIPE (15 MINUTES) - THE KITCHEN GIRL
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5/5 (14)Total Time 15 minsCategory Appetizer, Condiment, SnackCalories 137 per serving
- In a mixing bowl, combine OLIVE OIL, WHITE WINE VINEGAR, GARLIC, ONION FLAKES, ITALIAN SEASONING, (optional) SUGAR, CRUSHED RED PEPPER FLAKES, SALT, and PEPPER; whisk until creamy and well combined.
EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY
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5/5 (8)Total Time 15 minsCategory Appetizer, SnackCalories 126 per serving
- Poach Mushrooms: Fill a deep, medium-sized saucepan with 4-5 cups of water. Add the smashed garlic, thyme sprigs and 1 bay leaf. Bring the water to a rapid simmer. Season water with ½ teaspoon salt. Add the mushroom caps and return to a gentle simmer. Cook, reducing heat as needed to maintain a gently simmer, until the mushrooms are just tender, about 3-5 minutes. Remove pan from heat and drain mushrooms well.
- Prepare Marinade while mushrooms are poaching: In a large, non-reactive (non-metallic) bowl, add the minced garlic, remaining bay leaf, shallot, oil, both vinegars, Italian seasoning, ¼ teaspoon salt, 1/8 teaspoon pepper, red pepper flakes, 1 teaspoon thyme leaves, and parsley. Whisk to thoroughly combine.
- Marinate in fridge: While the mushrooms are still warm, add them to the marinade (SEE NOTES). Gently stir to combine and coat. Taste the marinade and adjust for seasoning if desired. Cover the bowl tightly with plastic wrap. Transfer to the refrigerator and allow to marinate for at least 5 minutes (or up to 10 days), stirring the mushrooms occasionally. For the best taste, I recommend allowing the mushrooms to marinate for at least 8 hours.
- Serve: Remove mushrooms from refrigerator. Taste again and adjust for seasoning if needed. Bring mushrooms to room temperature before serving. Garnish with more chopped parsley. Serve and enjoy!
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