Easy Dinner Party Marinated Mushrooms Recipes

EASY MARINATED MUSHROOMS RECIPE

Steps:

• Wash mushrooms and dry with paper towel.
• Sauté mushrooms in 1 tbsp of the oil and pinch of salt for 5-7 minutes, until they release liquid and almost half of it has evaporated. Let them cool for 5 minutes.
• In a small bowl combine all the ingredients for the marinade.
• Place mushrooms in a bowl and pour marinade on top. Let them sit for 5 minutes, then serve.

EASY DINNER PARTY MARINATED MUSHROOMS

Steps:

• Combine wine, vinegar, sugar, garlic, green onion, red pepper and red pepper flakes in 8 cup microwaveable casserole.
• Cover; microwave on high for 3 minutes or until mixture is simmering.
• Add mushrooms.
• Cover; microwave at high 6 minutes or until mushrooms are tender but not mushy.
• Stir partway through cooking.
• Stir in salt, oregano and pepper.
• Let stand, covered, for 30 minutes.
• Transfer to covered jar or container.
• Refrigerate up to 1 week.
• Note: how long to microwave ingredients can depend on the wattage of your machine. Lower powered machines might take a couple of minutes longer, higher will take about what is specified above.

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.

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.

SIMPLE MARINATED MUSHROOMS

Steps:

• In a large bowl, combine all ingredients. Cover and refrigerate for 1 to 2 days. Serve with a slotted spoon.

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:

• 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.

MARINATED MUSHROOMS WITH CHIVES

Steps:

• In a small saucepan, combine garlic, lemon zest and juice, olive oil, white-wine vinegar, and salt and pepper. Bring to a simmer over medium and cook 3 minutes.
• In a medium bowl, combine warm marinade and mushrooms; cover and refrigerate at least 2 hours (or up to 6). To serve, bring to room temperature, remove garlic cloves, and top mushrooms with chives and Parmesan.

PAN-ROASTED MARINATED MUSHROOMS

Steps:

• In a large skillet, heat oil over medium-high. Add mushrooms and cook, undisturbed, until bottoms are golden brown, 3 minutes. Season with kosher salt and freshly ground pepper. Cook, stirring, until mushrooms are golden all over, about 5 minutes more (if browning too quickly, reduce heat).
• Add butter, garlic, herbes de Provence, sherry vinegar, and soy sauce; cook 30 seconds. Transfer to a bowl and stir in oregano; drizzle with more oil. Let stand at least 1 hour, or refrigerate, covered, up to 2 days. Serve at room temperature.