Mexican Marinated Mushrooms And Onions Food

MUSHROOM TACOS

Mushroom Tacos image

Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.

Provided by Lauren Allen

Time 25m

Number Of Ingredients 17

Ingredients

2 Tablespoons olive oil (, divided)
3 Portobello mushroom caps (, stems removed, or 1 lb cremini mushrooms or shitake mushrooms, chopped)
½ of an onion (, chopped)
1 jalapeno (, minced, (remove the seeds and veins for less heat))
2 Garlic Cloves (, minced)
1-2 Tablespoons taco seasoning (, to taste)
½ lime
4-8 Warm corn or flour tortillas (, for serving)
Cilantro
Salsa or pico de gallo
Cheese (cotija, Mexican blend, oaxaca)
Sautéed bell peppers
Shredded cabbage or lettuce
Black beans (, warmed)
Corn (, warmed)
Avocado
Hot sauce

Steps:

Use a spoon to scrape off the gills from the portabella mushrooms and slice into long thin pieces.
In a large skillet, heat the oil over medium heat. Once the oil is hot, add the onion and jalapeños. Sauté for 5 minutes. Add garlic and cook for 30 seconds.
Add mushrooms to a bowl and toss with 1 tablespoon of oil, a sprinkle of lime juice, and taco seasoning.
Raise the skillet heat to medium high and add the mushrooms. Cook, stirring only occasionally, for about 10 minutes.
Warm the tortillas. Add mushroom filling inside each tortilla and desired toppings on top. (See recipe notes for topping ideas.)

Nutrition Facts : Calories 178 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 2 g, Sodium 263 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MARINATED MUSHROOMS II

Marinated Mushrooms II image

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

Ingredients

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

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

MEXICAN MARINATED MUSHROOMS AND ONIONS

Mexican Marinated Mushrooms and Onions image

This is one of those recipes that actually gets better the longer it sits around. A must for mushroom fans! Prep time includes chilling time.

Provided by Mirj2338

Categories Vegetable

Time P1DT4h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces fresh button mushrooms, cleaned and stemmed
1/3 cup olive oil
1/3 cup balsamic vinegar
3 cloves minced garlic
1 teaspoon crushed red pepper flakes (or to taste)
1/4 teaspoon Mexican oregano (we use plain oregano)
salt and pepper
1 large Spanish onion, sliced into rings

Steps:

Place the mushrooms in a flat serving dish.
Place the rest of the ingredients into a small heavy saucepan.
Bring the ingredients to a boil and cook until the onions soften.
Pour the marinade over the mushrooms and arrange the onion slices around the mushrooms attractively.
Let the mushrooms marinate at room temperature for 4 hours, stirring frequently.
Refrigerate for at least 24 hours.

Nutrition Facts : Calories 144.5, Fat 12.2, SaturatedFat 1.7, Sodium 7.9, Carbohydrate 7.3, Fiber 1.1, Sugar 4.4, Protein 2.3

MARINATED MUSHROOMS WITH RED BELL PEPPERS

Marinated Mushrooms with Red Bell Peppers image

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

Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

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

SPANISH MARINATED MUSHROOMS

Spanish Marinated Mushrooms image

I had some amazing marinated mushrooms in a little tapas bar in Seville when I was stationed in Spain with the U.S. Navy. A couple of months ago, I decided to see if I could make something close, and here's what I came up with. The longer you keep them refrigerated, the stronger the vinegar taste will be. -Patricia Mitchell, Ingleside, Texas

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 6 cups.

Number Of Ingredients 10

Ingredients

2 cups water
1 cup red wine vinegar
3 tablespoons olive oil
1 tablespoon sugar
1 tablespoon dried basil
2 garlic cloves, minced
1-1/2 teaspoons salt
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 pounds small fresh 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.

Nutrition Facts : Calories 10 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

More about "mexican marinated mushrooms and onions food"

MEXICAN SAUTéED MUSHROOMS RECIPE (HONGOS SALTADOS)

mexican-sauted-mushrooms-recipe-hongos-saltados image

Web Mar 30, 2016 Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become …
From mexicoinmykitchen.com
5/5 (7)
Total Time 20 mins
Category Basic Recipes, Side Dish
Calories 78 per serving

Heat oil over medium heat in a skillet or a clay pot. Add the chopped spring onion and garlic, and sauté until the scallions become translucent. Just make sure the garlic doesn’t burn.
Stir in the guajillo pepper, arbol pepper, and chopped mushrooms and toss. Saute mushroom until slightly golden brown, about 4-5 minutes. **See note above.
Serve with warm homemade corn tortillas and a Spicy Guajillo sauce, it will make you feel like you are enjoying a meal right in Central Mexico.

Mexican Marinated Mushrooms And Onions Food

MUSHROOM TACOS

Take off the meat and turn up the heat with these kicky Mushroom Tacos made with portobello mushrooms, jalapeños, onion, and garlic. Serve on warm corn or flour tortillas with your favorite toppings.

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.

MEXICAN MARINATED MUSHROOMS AND ONIONS

This is one of those recipes that actually gets better the longer it sits around. A must for mushroom fans! Prep time includes chilling time.

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.

SPANISH MARINATED MUSHROOMS

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MUSHROOM TACOS - THE SPRUCE EATS

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