SAUTEED WILD MUSHROOMS
Steps:
- Brush the caps of each mushroom with a clean sponge. Remove and discard the stems. Slice the small mushrooms thickly and cut the large ones in a large dice.
- Heat the olive oil in a large (11 - inch) Dutch oven or saucepan. Add the shallots and cook over low heat for 5 minutes, or until the shallots are translucent. Add the butter, mushrooms, salt, and pepper and cook over medium heat for 8 minutes, until they are tender and begin to release their juices, stirring often. Stir in the garlic and cook for 2 more minutes. Toss in the parsley, sprinkle with salt, and serve warm.
MARINATED WILD MUSHROOM CANAPES
Steps:
- 1. Clean mushrooms and chop in ¾ inch pieces. 2. Add mushrooms to a large pan, heated to medium-high and coated with olive oil. Add teaspoon of salt. Saute for about 10 minutes or until most of the water released from the mushrooms has evaporated. 3. Remove mushrooms from the pan and set aside. Leave oil in the pan. 4. Add leek, carrot, celery and onion. Saute over medium heat until the vegetables are golden brown. 5. Add bay leaf, thyme, garlic and coriander (wrapped in sachet if coriander is whole). Return mushrooms to the pan. Stir and let sauté for three minutes. 6. Add vinegar and sauté for 1 minute. 7. Add chicken stock. Bring to a simmer for 1 minute. 8. Turn off heat. Transfer to heat resistant bowl. Add 1/3 cup olive oil. 9. Let sit for 2 hours. 10. Adjust seasoning with salt and fresh lemon juice. Toasts 1. Slice baguette crosswise into ½ inch thick slices. 2. Lightly brush slices on both sides with olive oil. Season with salt. 3. Lay out on a sheet pan. Bake at 350 degrees, until golden, about 8 minutes per side. Presentation Lay toasts out on a plate and, using a spoon, place marinated mushrooms on the toasts. Serve and Eat. Wine Pairing: Pinot Noir from Burgundy or the Russian River. Beer Pairing: Amber Ale
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.
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
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
MUSHROOM CANAPES
I saw Paula Deen make these on television today. If you can't find party rye you can cut regular size bread into fourths. These can also be served at room temperature.
Provided by cookiedog
Categories < 30 Mins
Time 20m
Yield 7 canapes
Number Of Ingredients 5
Steps:
- In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel.
- Place the canapes on a baking sheet and broil until the topping is bubbly.
Nutrition Facts : Calories 82.9, Fat 6.7, SaturatedFat 1.4, Cholesterol 7.5, Sodium 208.7, Carbohydrate 4.6, Fiber 0.2, Sugar 1.3, Protein 1.7
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.
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
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MUSHROOM "CARNITAS" RECIPE - GIMME SOME OVEN
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4.9/5 (9)Total Time 1 hr 15 minsServings 4-6
- Cut off the mushroom caps (if using king oyster mushrooms) and thinly slice them with a knife. Use a fork to shred the mushroom stems into thin bite-sized pieces. Add the shredded and sliced mushrooms to a large mixing bowl.
- In a separate measuring cup or mixing bowl, whisk together the juice of one lime (about 2 tablespoons), beer, orange juice, oil, garlic powder, ground cumin, oregano, salt and black pepper until combined. Drizzle the marinade over the mushrooms, then toss gently until the mushrooms are evenly coated.
- Let the mushrooms marinate for about 15-20 minutes while the oven heats. Then transfer the mushrooms to a large baking sheet and spread them out in an even layer. Bake for about 30 to 40 minutes, removing the mushrooms at the 20-minute mark to give them a brief stir, and then again every 5 minutes afterwards. The mushrooms will likely be fairly juicy at the 20-minute mark, but don’t worry, the liquid will evaporate and they will become browned and crispy as time goes on. Once the mushrooms are browned reach your desired level of crispiness around the edges, transfer the baking sheet to a wire baking rack. (Please note that the cooking time here will completely depend on the thickness of your mushrooms and the size of your baking sheet. For the fastest cooking time, thinly shred/slice the mushrooms as use a large baking sheet so that the mushrooms can cook in a shallow, even layer.)
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