Herb Marinated Mushrooms Recipes

EASY HERBED MARINATED MUSHROOMS

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.

HERB MARINATED MUSHROOMS

Steps:

• Wash and remove stems from the mushrooms.
• In a large saucepan, heat 4 tablespoons olive oil over medium heat.
• Add the garlic and shallots, sauteing for 1 minute.
• Add mushrooms and saute on high heat for 8 to 9 minutes or until mushrooms are tender. Remove the pan from the heat and strain mushrooms in a colander.
• Transfer the mushrooms to a large bowl adding in dried herbs, parsley, salt and remaining tablespoon olive oil. Toss together and refrigerate for 1 hour before serving.

DELICIOUS GARLIC HERB MARINATED MUSHROOMS

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.

FRENCH HERB-MARINATED MUSHROOMS

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.

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.

HERB-ROASTED MUSHROOMS

Steps:

• Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.