Chipotlelimemarinatedmushrooms Recipes

EASY MARINATED MUSHROOMS

Easy Marinated Mushrooms image

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

Number Of Ingredients 10

Ingredients

3 pounds button mushrooms (cut them in half if they're large)
1/2 cup lemon juice (I used fresh, you could use bottled)
Water (enough to cover mushrooms)
1 1/4 cups white wine vinegar (with 5% acidity)
1 cup pure olive oil
5 garlic cloves (peeled and left whole)
1 1/2 teaspoon Kosher salt
2 teaspoons dried oregano
2 teaspoon dried parsley (or basil)
1 teaspoon crushed red pepper flakes

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.

CHIPOTLE MAYONNAISE

Chipotle Mayonnaise image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

Steps:

Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

CHIPOTLE & LIME MARINATED MUSHROOMS

Chipotle & Lime Marinated Mushrooms image

Adopted this recipe on 9/06. Love the combo of flavors and agree with the suggestions of the reviewers, a pinch of sugar would be good.

Provided by Mrs Goodall

Categories < 15 Mins

Time 15m

Yield 50-70 pieces

Number Of Ingredients 10

Ingredients

1 tablespoon minced fresh oregano or 1 teaspoon dry oregano leaves
1 -2 tablespoon pureed canned chipotle chile in adobo, depending on spiciness desired
2 tablespoons minced garlic
1/2 cup olive oil
1/3 cup fresh lime juice
1 lime, thinly sliced into circles
2 teaspoons salt
1 small red onion, halved lengthwise, then very thinly sliced into half moons
2 lbs very button mushrooms (or medium mushrooms, halved)
1/4 cup coarsely chopped Italian parsley

Steps:

Toss all ingredients together and let marinate in refrigerator at least 2 hours or overnight.
Serve at room temperature.

Nutrition Facts : Calories 25.2, Fat 2.2, SaturatedFat 0.3, Sodium 94.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.4, Protein 0.6

CHIPOTLE MARINADE

Chipotle Marinade image

Make and share this Chipotle Marinade recipe from Food.com.

Provided by Chef LL

Categories Mexican

Time 50m

Yield 4 chicken breasts or pork chops, 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup fresh lime juice
1 tablespoon honey
2 teaspoons adobo sauce, from can
1/2 teaspoon salt
2 canned chipotle peppers

Steps:

puree all ingredients in a blender. pour the marinade into a zip-lock bag. add chicken or pork and marinate 30 minutes in the fridge, occasionally flipping the bag to distribute.

CHIPOTLE MASHED POTATOES

Chipotle Mashed Potatoes image

Garlicky mashed potatoes with a delicious spicy kick of chipotle!

Provided by laura V

Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 7

Ingredients

2 large potatoes, peeled and sliced
1 chipotle pepper, seeded, or more to taste
2 cloves garlic, minced
½ cup milk
1 small bunch fresh cilantro, chopped, or to taste
2 tablespoons butter, softened
½ teaspoon salt

Steps:

Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring once in a while, until easily pierced with a fork, 20 to 30 minutes. Drain.
Place chipotle pepper and garlic in a food processor; process until minced. Add potatoes and process until mostly smooth. Add milk, cilantro, butter, and salt. Mix until combined but a few lumps remain.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 34.7 g, Cholesterol 17.7 mg, Fat 6.6 g, Fiber 4.4 g, Protein 5 g, SaturatedFat 4.1 g, Sodium 374.7 mg, Sugar 3 g

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