Italian Marinated Mushrooms Recipes

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ITALIAN MARINATED MUSHROOMS



Italian Marinated Mushrooms image

Easy and tasty recipe. This is how my Grandmother made her marinated mushrooms. When my mom makes this she usually puts in fresh, big pieces of hot italian pepper and loads of fresh garlic.

Provided by ChefRed

Categories     European

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb mushroom
1 1/2 cups white vinegar
1/2 cup water
1 teaspoon salt
1/2 teaspoon red pepper flakes
4 garlic cloves
1 teaspoon fresh parsley or 1 teaspoon dried oregano
extra virgin olive oil

Steps:

  • Boil vinegar and water.
  • Wash, clean mushrooms. If small, leave whole. If large, cut and quarter, slice them so they are not too big.
  • Cook for 5 minutes.
  • Drain liquid. I like to squeeze out some of the liquid out of mushrooms. Place in quart size glass jar, add garlic, spices and drizzle of oil. Shake it up and refrigerate. Can stay up to two weeks if they last that long.

Nutrition Facts : Calories 49.1, Fat 0.4, SaturatedFat 0.1, Sodium 593.2, Carbohydrate 5.7, Fiber 1.3, Sugar 2.7, Protein 3.7

ITALIAN MUSHROOMS



Italian Mushrooms image

Only four ingredients create a rich and flavorful side dish that we love to eat with beef and mashed potatoes. -Kim Reichert, St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 6 servings.

Number Of Ingredients 4

1 pound medium fresh mushrooms
1 large onion, sliced
1/2 cup butter, melted
1 envelope Italian salad dressing mix

Steps:

  • In a 3-qt. slow cooker, layer mushrooms and onion. Combine butter and salad dressing mix; pour over vegetables. Cover and cook on low until vegetables are tender, 4-5 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 281mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

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

SLOW-COOKER ITALIAN MUSHROOMS



Slow-Cooker Italian Mushrooms image

I love to make these mushrooms for big family gatherings-everyone wants to know what the secret ingredients are! They're a star as a side dish, and leftovers go well with steaks or a roast. -Becky Schmitz, Fond du Lac, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 5h10m

Yield 8 servings.

Number Of Ingredients 8

3 pounds medium fresh mushrooms
3/4 cup butter, melted
1/4 cup Italian salad dressing
3 tablespoons chicken bouillon granules
1 envelope zesty Italian salad dressing mix
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Worcestershire sauce

Steps:

  • Place mushrooms in a 6-qt. slow cooker. Mix remaining ingredients; pour over mushrooms. Cook, covered, on low until mushrooms are tender, 5-6 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 221 calories, Fat 19g fat (11g saturated fat), Cholesterol 46mg cholesterol, Sodium 1394mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 0 fiber), Protein 4g protein.

ITALIAN MARINATED MUSHROOMS



Italian Marinated Mushrooms image

Enjoy this easy to make Italian marinated mushrooms recipe that is so simple and can be used for antipasto platters, parties, holidays, or an Italian side dish.

Provided by Simple Italian Cooking Blog

Categories     Side Dish

Time 30m

Number Of Ingredients 6

16 oz whole button mushrooms
4 tbsp extra virgin olive oil
1 juice of whole lemon (can use more or less to taste)
1 bay leaf
2 crushed whole cloves of garlic
1 pinch salt (kosher or Himalayan is what I use)

Steps:

  • clean and dry whole mushrooms leaving stems on
  • Heat olive oil over medium heat in medium skillet
  • Add in bay leaf, lemon juice, salt and garlic
  • Add in the mushrooms, making sure to coat them in the marinade
  • Cook for about 5 minutes over medium-low heat
  • Remove from heat and pour add all the marinade and mushrooms into a container.
  • Chill for at least 3 hours and up to 3 days in fridge

ZESTY ITALIAN MARINATED MUSHROOMS



Zesty Italian Marinated Mushrooms image

Make and share this Zesty Italian Marinated Mushrooms recipe from Food.com.

Provided by Kim Weimer

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb small white button mushrooms
1 tablespoon lemon juice
1 bottle low-fat Italian salad dressing or 1 bottle fat-free Italian salad dressing

Steps:

  • Lightly Wash Mushrooms.
  • In a plastic ziplock bag, place Lemon Juice and Mushrooms and shake until coated (This will help the mushrooms keep their color).
  • Place Mushrooms in a small jar or bowl and add Italian dressing, Mix until throughly coated.
  • Chill for about an hour and serve.

Nutrition Facts : Calories 25.9, Fat 0.4, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 4, Fiber 1.1, Sugar 2, Protein 3.5

MARINATED MUSHROOMS FOR ANTIPASTO



Marinated Mushrooms for Antipasto image

Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.

Provided by Rita

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h25m

Yield 8

Number Of Ingredients 9

1 pound small mushrooms, stemmed
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½ red onion, finely chopped
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves, pressed
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
  • Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g

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