Easy Dinner Party Marinated Mushrooms Recipes

EASY MARINATED MUSHROOMS

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.

QUICK AND EASY ZESTY MARINATED MUSHROOMS

Steps:

• Place mushroom caps in a gallon zip-loc bag with salad dressing. Marinate for at least 30 minutes.
• Preheat grill medium high heat.
• Remove from bag and place on vegetable grill tray (small holes so they won't fall through) or aluminum foil if you don't have a veggie grill pan. Close grill lid.
• ***If you do not have a grill pan you can also thread 3 or 4 mushrooms (depending upon size)onto skewers and cook on the grill.***.
• Grill 10 minutes or until bottom side is lightly browned and mushrooms are almost cooked.
• Turn mushrooms and cook 5 more minutes.
• You can baste with excess marinade if you wish at anytime during the cooking process.
• These are very hot so "try" to let them cool a little before taking your first bite.
• Enjoy!
• (Preparation time includes marinating time).

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.

EASY MARINATED MUSHROOMS

Steps:

• Slit an x in the bottom of the Mushrooms then Boil the mushroom for 10 minutes, (sometimes I saute the mushrooms, Onion, Pepper - or keep the onion/pepper uncooked). Place the Mushrooms, Onion, Pepper, Garlic in a glass jar (I like to recycle old tomato sauce jars (if you use them-we all cheat with sauce sometimes), Just make sure you use only glass.
• (Marinate)
• In a pan, add the Oil, Vinegar, and the sugar. Stir and simmer for around 15 minutes.
• Cool the marinate, to to jar, make sure you cover all the mushroom, and herbs.
• Place in frig for 24 hours (or longer), THEN EAT -- MMMM -- OR you can can this if you know how.

EASY MARINATED MUSHROOMS

Steps:

• In a large saucepan or dutch oven, combine oil, vinegar, dressing, lemon juice, and basil.
• Bring to a boil over med-high heat.
• Add mushrooms.
• Simmer for 3 minutes, stirring constantly.
• Add parsley and chill for 6 hours or until cool.
• Enjoy!

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.