Italian Mushrooms In Vinegar Funghi Al Salamoia Recipes
EUGENIA'S FUNGHI AL FORNO
Mushroom lover's delight! I got this one from an Italian friend, and my bellissimo ("most handsome") husband adores it! Sop up the juices with a wonderful crusty bread. For a great garlic kick, serve with "My World Famous Caesar Salad."
Provided by Coca7434
Categories One Dish Meal
Time 25m
Yield 6 appetizers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first three ingredients together in a small bowl.
- Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
- In another bowl, whisk together olive oil, vinegar and salt until well blended.
- Toss mushrooms in vinaigrette to lightly coat.
- Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
- Sprinkle mushrooms with parsley mixture.
- Top with grated Parmigiano-Reggiano.
- Bake in 400 degree oven for 10 minutes, or until just tender.
- If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
- Plate up and be sure to serve with juices for mopping up.
ITALIAN MARINATED MUSHROOMS
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
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
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
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.
SLOW-COOKER ITALIAN MUSHROOMS
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
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.
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