Herbmarinatedmushrooms Recipes

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MARINATED MUSHROOMS



Marinated Mushrooms image

To save last-minute prep time -- and allow the flavors to develop even more -- make these tangy mushrooms a day ahead. Serve them with store-bought olives and pickled hot or sweet peppers as an antipasto course.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 30m

Number Of Ingredients 7

12 ounces cremini mushrooms, or a mix of cremini and oyster mushrooms
2 tablespoons fresh lemon juice
2 tablespoons white-wine vinegar
3 tablespoons coarsely chopped fresh oregano
6 tablespoons extra-virgin olive oil
3/4 teaspoon coarse salt
1/8 teaspoon freshly ground pepper

Steps:

  • Trim stems from cremini (break apart oyster mushroom clusters, if using). Put mushrooms in a medium bowl, and set aside.
  • Whisk together lemon juice, vinegar, and oregano in a medium bowl. Whisk in oil in a slow, steady stream; whisk until mixture is emulsified. Whisk in the salt and pepper. Pour marinade over mushrooms, and let stand at room temperature, stirring occasionally, at least 20 minutes; if desired, refrigerate mushrooms in an airtight container overnight. Serve at room temperature.

HERB MARINATED MUSHROOMS



Herb Marinated Mushrooms image

Mushrooms infused with fresh herbs, balsamic vinegar, olive oil, and garlic creates a flavor-packed appetizer or side perfectly suited for your next gathering, holiday dinner or family meal.

Provided by Lisa Soldo-Johnson

Categories     Appetizer / Snack     Sides

Yield 12 people

Number Of Ingredients 9

2 pounds portabello mushrooms (stems removed)
1/2 cups shallots, thinly sliced
1/2 cup Italian parsley, chopped small
3 cloves garlic, chopped
5 tablespoons light olive oil
4 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon sea salt

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.

MARINATED MUSHROOMS



Marinated Mushrooms image

Purchasing marinated mushrooms at a deli can be quite expensive. These will rival any that you can buy and will save you a ton of money! These make a wonderful addition to an antipasto platter.

Provided by Deja A

Categories     Low Protein

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 cups whole mushrooms, cleaned & stems removed
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons red wine vinegar
2 tablespoons fresh parsley, minced
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon ground pepper
1 1/2 teaspoons Worcestershire sauce

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 II



Marinated Mushrooms II image

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

⅓ cup red wine vinegar
⅓ cup olive oil
1 small onion, thinly sliced
1 teaspoon salt
2 tablespoons dried parsley
1 teaspoon ground dry mustard
1 tablespoon brown sugar
2 cloves garlic, peeled and crushed
1 pound small fresh button mushrooms

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

DELICIOUS GARLIC HERB MARINATED MUSHROOMS



Delicious Garlic Herb Marinated Mushrooms image

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

24 oz. Baby Bella Mushrooms; gently washed and dried
1/3 cup olive oil
1/3 cup apple cider vinegar
1 tbsp honey (or more as needed)
3 cloves garlic; finely minced
1 tsp salt
2 tsp chili flakes
2 tbsp finely minced fresh rosemary
1 tbsp fresh thyme leaves

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

EASY HERBED MARINATED MUSHROOMS



Easy Herbed Marinated Mushrooms image

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

1 pound (16 ounces) mushrooms
salt
Marinade:
1/4 cup + 2 tablespoons white distilled vinegar
1/4 cup olive oil or avocado oil
2 teaspoons organic sugar or agave nectar
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons fresh oregano, chopped (can sub 1 teaspoon dried)
2 teaspoons fresh rosemary, chopped (can sub 1 teaspoon dried)
2 teaspoons fresh thyme, chopped (can sub 1 teaspoon dried)
Optional: 1/2 teaspoon red pepper flakes

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.

TARRAGON-MARINATED MUSHROOMS



Tarragon-Marinated Mushrooms image

Serve these mushrooms with a loaf of rustic bread and a soft, creamy cheese, like an herb-coated Camembert.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

12 ounces small white button mushrooms
3 tablespoons freshly squeezed lemon juice, (1 large lemon)
3 tablespoons coarsely chopped fresh tarragon leaves
2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Steps:

  • Using a damp towel, gently wipe dirt from mushrooms. Trim the stems flush with the caps; discard stems.
  • Place mushrooms in a medium bowl, and add the remaining ingredients. Toss to combine. Set mushrooms aside at room temperature, stirring occasionally, to marinate, at least 20 minutes or up to 4 hours. Serve at room temperature.

FRENCH HERB-MARINATED MUSHROOMS



French Herb-Marinated Mushrooms image

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

1 lb fresh mushrooms, cleaned and trimmed (cremini, cepes or white button)
1/2 cup extra virgin olive oil
2 tablespoons champagne vinegar (or dry white wine)
2 tablespoons fresh squeezed lemon juice
1 teaspoon finely grated fresh lemon zest
1 -2 fresh garlic clove, roughly chopped
1 teaspoon herbes de provence
1 small bunch fresh thyme
2 bay leaves
2 tablespoons chopped fresh parsley, for garnish
1 teaspoon sugar (to taste)
1 teaspoon sea salt (to taste)
1/8 teaspoon fresh ground black pepper (to taste)

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

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