Easiest Marinated Mushrooms Recipes

MARINATED MUSHROOMS II

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.

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.

MINUTE MARINATED MUSHROOMS

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.

EASY MARINATED MUSHROOMS

Steps:

• In a glass bowl, combine all ingredients and allow to marinate several hours or overnight.

QUICK MARINATED MUSHROOMS

Steps:

• In a bowl, combine the water, vinegar, oils, garlic, bay leaf, parsley and seasonings. Add mushrooms; toss to coat. Cover and refrigerate for at least 6 hours. Discard bay leaf. Serve with a slotted spoon.

EASY MARINATED MUSHROOMS

Steps:

• In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
• Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

EASIEST MARINATED MUSHROOMS

Steps:

• Wash the mushrooms off well and let them drain in a colander.
• Slice off any tough stem ends; cut mushrooms in half.
• Put mushrooms in a large Tupperware or Rubbermaid storage bowl with cover.
• In a small mixing bowl, add the olive oil, vinegar, and salad dressing mix; whisk to combine.
• Pour the dressing mixture over the mushrooms; toss to coat; cover the bowl and refrigerate for 8 hours to 2 days.
• Stir the mushrooms or shake the bowl around every so often during the marinate time.
• To serve, drain the mushrooms and put in a serving bowl.

BEST MARINATED MUSHROOMS

Steps:

• Heat 3 tablespoons oil, red pepper flakes, and 1/2 teaspoon salt in 12-inch skillet over medium-high heat until shimmering but not smoking.
• Add mushrooms and 2 tablespoons lemon juice; cook, stirring frequently, until mushrooms release moisture, moisture evaporates, and mushrooms have browned around edges, about 10 minutes.
• Spread mushrooms in single layer on large plate or rimmed baking sheet; cool to room temperature, about 20 minutes.
• When cooled, transfer mushrooms to medium bowl, leaving behind any juices.
• Stir garlic, shallot, and bell pepper into mushrooms.
• Cover with plastic wrap, and refrigerate at least 6 or up to 24 hours.
• Before serving, allow mushrooms to stand at room temperature about 1 hour.
• Stir in remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, and thyme and adjust seasonings with salt and pepper just before serving.

MARINATED MUSHROOMS

Steps:

• Heat the olive oil in a large skillet. Then add the garlic and saute for a few seconds, after which add the mushrooms. Saute the mushrooms over high heat until they are lightly browned.
• Stir in the rosemary, vinegar and the capers and remove from the heat. Season to taste with salt and pepper.
• Allow to cool to room temperature. Adjust seasonings before serving, adding salt and pepper, sherry vinegar and olive oil, if necessary.

EASY MARINATED MUSHROOMS

Steps:

• Bring all ingredients except mushrooms to boil in saucepan on medium heat, stirring occasionally.
• Pour over mushrooms in medium bowl; stir gently. Let stand 20 min. to marinate, stirring occasionally. Cool.
• Drain mushrooms just before serving, discarding the marinade.