EASY MARINATED MUSHROOMS
Easy marinated mushrooms will only take 15 minutes of prep time. You can even make them the night before! An irresistible and refreshing appetizer to have on hand.
Provided by Lora
Categories Appetizer
Number Of Ingredients 10
Steps:
- In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
- While you bring the lemon water to a boil, clean and wash mushrooms.
- Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
- When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
- While the mushrooms are doing their quick boil, bring the marinate to a boil.
- In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
- Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
- Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
- When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
- Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
- Serve at room temperature.
- Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.
MINUTE MARINATED MUSHROOMS
Provided by Rachael Ray : Food Network
Time 11m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Into a food processor add the bay leaves, peppercorns, mustard seeds, garlic, chile, onion, parsley, and thyme and pulse-chop into a paste. Place the vinegar, 1/4 cup water, sugar and salt in a pot and bring to a simmer to dissolve. Then add the paste and simmer for 1 to 2 minutes. Place the mushrooms in a container and douse with the hot brine; cover and steep 1 minute. Stir and drizzle with extra-virgin olive oil.
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
Make and share this Marinated Mushrooms recipe from Food.com.
Provided by nemokitty
Categories Vegetable
Time 16m
Yield 3 cups
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients.
- Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once.
- Cool to room temperature. Transfer to a bowl, cover and refrigerate overnight.
- The flavor is really enhanced after overnight refrigeration.
Nutrition Facts : Calories 264.9, Fat 25, SaturatedFat 3.2, Sodium 784.3, Carbohydrate 8.5, Fiber 2.2, Sugar 4.1, Protein 5.3
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.
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
JAPANESE-STYLE MARINATED MUSHROOM SALAD
A Japanese-style salad which can be served as a side dish with any grilled or BBQd meat dish. I found this recipe in the October 2005 issue of the Australian magazine 'Super Food Ideas', and I have posted it for the 2005 Zaar World Tour. The "cooking times" below do not include the 3 hours refrigeration time.
Provided by bluemoon downunder
Categories Greens
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
- Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
- Serve as an accompaniment to lamb, beef or chicken.
Nutrition Facts : Calories 63.9, Fat 3.1, SaturatedFat 0.5, Sodium 625.9, Carbohydrate 6.8, Fiber 1.2, Sugar 2.6, Protein 3
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.
SANS SOUCI'S MARINATED MUSHROOMS
Sans Souci is a DC restaurant and this recipe was taken from "Dining Out & Dining In", a cookbook published in 1981.
Provided by Dan-Amer 1
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a frying pan simmer the mushrooms in the white wine and tomato paste while stirring occasionally. Season with the spices and remove the pan from the heat after 5-6 minutes. When cool, refrigerate for at least 4-5 hours. Serve on a bed of lettuce.
Nutrition Facts : Calories 187.3, Fat 0.6, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 11, Fiber 1.9, Sugar 5, Protein 5.6
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EASY MARINATED MUSHROOMS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
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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