EASY HERBED MARINATED MUSHROOMS
These easy herbed marinated mushrooms are tangy, herby, and delish. They are a great way to add flavor to salads, cheese boards, or as pizza toppings.
Provided by Emily Koch
Categories Appetizer
Time 15m
Number Of Ingredients 12
Steps:
- Begin bringing a large pot of water to a boil, add a generous amount of salt to the water. While the water is coming to a boil clean your mushrooms by using a damp paper towel and wiping away any dirt. Trim off any woody stem ends and either leave the mushrooms whole if they are small or cut them in half or in quarters if they are large. They will shrink in size a lot when they are boiled so it also depends on how you want to use the mushrooms will determine how small you cut them.
- Once the water has reached a boil add the mushrooms and allow them to simmer for 4 to 5 minutes, or until the mushrooms have reduced in size. Drain mushrooms well and set aside.
- To a large mason jar or other air tight container add all of the marinade ingredients - screw on the lid and shake until everything is well combined. Add the mushrooms to the jar and use a spoon to gently press them under the liquid. If you need more liquid add a little more vinegar.
- Allow the mushrooms to cool completely and place them in the fridge to chill for at least 3 to 4 hours, although 8 hours (or overnight) is best. They will keep in your fridge for up to 3 or 4 days.
- Serve the mushrooms as part of an appetizer with other condiments or crackers. They would be really great addition to a cheese board. Or use them to top salads, pizzas, etc.
DELICIOUS GARLIC HERB MARINATED MUSHROOMS
Impress your dinner guests with these delicious Herb Marinated Mushrooms. Serve them alongside your favourite charcuterie, as a side dish, or place on skewers and grill them up. The fresh herb and vinegar combination really makes these mushrooms shine.
Provided by Bernice Hill
Categories Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- Add some olive oil to a pan and sauté the mushrooms, cap side down until they begin to brown slightly. Flip them over and continue to sauté until water starts coming out. Remove and let stand in a bowl for 5 minutes.
- Mix all remaining ingredients for marinade and pour over (still warm) mushrooms. Allow to sit for at least an hour or even over night.
- Serve as a side dish, with charcuterie, on a bbq skewer, in a sandwich or salad. Save the marinade and use it to marinate meat the next day.
Nutrition Facts : Calories 155 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 392 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
FRENCH HERB-MARINATED MUSHROOMS
Marinated mushrooms are great appetizers. Or, you can add them to salads, meats, and pasta dishes. Wonderful! This French version features the bright sunny flavors of Southwest France with a fruity olive oil, champagne vinegar, lemon, sea salt, fresh thyme and herbes de Provence. Store in a tightly sealed glass container in the refrigerator for up to 2 weeks; serve chilled, warm, or at room temperature. Makes 1 pint.
Provided by BecR2400
Categories Vegetable
Time 25m
Yield 1 pint
Number Of Ingredients 13
Steps:
- Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushrooms are just soft, about 6-8 minutes.
- Remove from heat and stir in the vinegar (or white wine), lemon juice and zest, garlic, herbes de Provence, thyme, and bay leaves. Pour over the remaining olive oil and season with sugar, salt and pepper.
- Transfer to a medium bowl and allow to cool at room temperature; then sprinkle with fresh snipped parsley and toss gently to combine. Cover and chill for at least one hour. -Or- pack mixture into a glass container, seal, and store in the refrigerator for up to 2 weeks. Serve chilled, warm, or at room temperature. Makes 1 pint.
Nutrition Facts : Calories 1087, Fat 109.7, SaturatedFat 15.2, Sodium 2355.7, Carbohydrate 23.2, Fiber 5.3, Sugar 14.2, Protein 14.7
HERBED MARINATED MUSHROOMS
The dried shitake mushrooms in this recipe really intensifies the mushroom flavor of the humble button mushroom. Neither too saltey or too sour, this makes a fine addition to an antipasto platter (NOTE: Time doesn't include 1 week marination time!)
Provided by dianegrapegrower
Categories Vegetable
Time 35m
Yield 1 pint
Number Of Ingredients 11
Steps:
- Put the shitake mushrooms in a bowl, and pour boiling water over them. Let soak for 5 minutes, then drain them. Cut into bite-size pieces as needed.
- In a skillet, heat 2 T. olive oil. Add the shitake and button mushorroms, and saute them over medium-low heat until the mushrooms are tender - about 15 minutes. Transfer to a bowl.
- In a small, non-reactive saucepan, simmer the garlic, shallots, and vinegar. Add the herbs, bay leaf, salt, and remaining olive oil, and heat the mixture briefly. Pur the mixture over the mushrooms and toss to coat.
- Pack the mushrooms and their liquid into a pint jar. Cap the jar, and let it cool. Store the mushrooms in the refrigerator about 1 week before eating. Refrigerated, they will keep for several weeks. Bring the jar to room temp before serving.
Nutrition Facts : Calories 1278.5, Fat 110.1, SaturatedFat 15.3, Sodium 1216.6, Carbohydrate 67.3, Fiber 9.8, Sugar 19.6, Protein 20.1
MARINATED MUSHROOMS II
This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
Provided by Cristi Zbella
Categories Appetizers and Snacks Vegetable Mushrooms
Time 27m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 2.8 g, Fat 4.6 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 148.1 mg, Sugar 1.5 g
PAN-ROASTED MARINATED MUSHROOMS
A quick and easy appetizer that's the perfect compliment to rich cheese and buttery crackers, this make-ahead dish starts with sliced mixed mushrooms.
Provided by Lauryn Tyrell
Categories Appetizers
Time 1h20m
Number Of Ingredients 9
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.
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.
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