Marinated Canned Mushrooms Recipes

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HOME-CANNED MARINATED MUSHROOMS



Home-Canned Marinated Mushrooms image

Great on salads, sandwiches, appetizer trays. Use your favorite vinegar as long as it's 5% acidity. For darker colored product use half and half of 5% Balsamic and red wine vinegers. NOTE: Instead of throwing out the stem trims, use them in this chowder recipe: Recipe #239028.

Provided by Kathy228

Categories     Vegetable

Time 35m

Yield 6 half pints

Number Of Ingredients 11

3 lbs small whole mushrooms
1/2 cup lemon juice, bottled
1 cup olive oil
1 1/4 cups white vinegar, 5% acidity
1 1/2-2 teaspoons dried oregano leaves
1 1/2-2 teaspoons dried basil leaves
1 1/2 teaspoons canning salt
1 teaspoon sugar
1/2 cup onion, coarse chopped
6 garlic cloves
30 peppercorns

Steps:

  • Sterilize 6 half-pints jars. Note: Use half-pint jars ONLY.
  • Thoroughly wash soil off mushrooms.
  • Cut off stems within 1/4 inch of cap.
  • In a deep pot, place mushrooms with enough water to cover.
  • Add the lemon juice. Bring to boil and simmer 5-minutes. Drain.
  • While 'shrooms are simmering, place a garlic clove and 5 peppercorns in each jar.
  • To a saucepan, add oil, vinegar, herbs, salt, sugar, onions. Bring to boil.
  • Gently add the mushrooms and combine with the pickling marinade.
  • Fill jars with hot mushroom mixture leaving 1/2 inch headspace.
  • Release bubbles. Wipe jar rims. Adjust caps.
  • Process half-pints for 20 minutes in boiling water bath.
  • Yield 6 half-pints.

Nutrition Facts : Calories 398.3, Fat 36.9, SaturatedFat 5.1, Sodium 596.5, Carbohydrate 13.1, Fiber 2.9, Sugar 5.8, Protein 7.5

MARINATED CANNED MUSHROOMS



Marinated Canned Mushrooms image

Provided by Olga's Flavor Factory

Categories     Sides

Time 10m

Yield 2

Number Of Ingredients 7

2 cans (8 oz) straw mushrooms
1-2 Tablespoons olive oil
1-2 Tablespoons white vinegar (you can also use white or red wine vinegar, or even cider vinegar)
1 small onion or shallot, sliced
1 small garlic clove, minced
1 teaspoon fresh dill, chives and/or parsley minced, each
salt, pepper

Steps:

  • Drain the mushrooms and rinse.
  • Toss all the ingredients together.
  • You can also add roasted red peppers, minced, to the mushrooms if you like.

MARINATED (CANNED) MUSHROOMS



Marinated (Canned) Mushrooms image

Make and share this Marinated (Canned) Mushrooms recipe from Food.com.

Provided by Cathie H.

Categories     < 15 Mins

Time 10m

Yield 30 Oz

Number Of Ingredients 10

5 (10 ounce) cans button mushrooms
1/3 cup light olive oil
1/3 cup vegetable oil
1/3 cup red wine vinegar or 1/3 cup cider vinegar
1 1/2 teaspoons salt
3/4 teaspoon sugar
1/2 teaspoon dried basil
1 bay leaf
1 minced garlic clove
1 teaspoon pickling spices

Steps:

  • Place all ingredients except mushrooms in a saucepan.
  • Bring to a boil and simmer 10 minute.
  • Add mushrooms, return to a boil and simmer 5 more minute.
  • Put cooled mushrooms and marinade in large mason jar or other container. Cover and refrigerate.
  • May be served in 24 hrs, but will keep up to 2 months in refrigerator.

Nutrition Facts : Calories 54.7, Fat 5, SaturatedFat 0.7, Sodium 119.1, Carbohydrate 1.8, Fiber 0.5, Sugar 1.1, Protein 1.6

MARINATED MUSHROOMS



Marinated Mushrooms image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield about 3 cups

Number Of Ingredients 7

1/2 cup extra-virgin olive oil
2 pounds cremini or button mushrooms, cleaned and quartered
2 lemons, zested and juiced
3 garlic cloves, sliced
1 small bunch fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper

Steps:

  • Add 1/4 cup olive oil to a large skillet over medium heat. Add the mushrooms and cook them for about 3 minutes. Remove from the heat and stir in the lemon zest and juice, garlic, thyme, and bay leaves. Pour over the remaining olive oil and season the mixture with salt and pepper. Pour into a bowl and allow to cool. Serve at room temperature.

MARINATED MUSHROOMS



Marinated Mushrooms image

Guests will never guess a dish so flavorful could take only 10 minutes of hands-on prep and no cooking! Great as a side dish or tempting tidbit on a relish tray, this versatile recipe is from Billie Moss in Walnut Creek, California.

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 servings.

Number Of Ingredients 7

2 cups small fresh mushrooms
3 tablespoons rice vinegar
2 tablespoons olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon mustard seed
1/4 teaspoon onion salt

Steps:

  • Place the mushrooms in a bowl. In another bowl, whisk the remaining ingredients. Pour over mushrooms and toss to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard marinade before serving.

Nutrition Facts :

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

MARY MCCORMACK'S MARINATED MUSHROOMS



Mary McCormack's Marinated Mushrooms image

This is a wonderful hors d'oeuvre for the holidays. It always gets eaten fast in our home.

Provided by Marilyn McCormack

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Yield 8

Number Of Ingredients 5

1 ½ teaspoons garlic salt
1 ½ teaspoons seasoning salt
¼ cup distilled white vinegar
½ cup olive oil
2 (8 ounce) cans mushrooms, drained

Steps:

  • Whisk together the garlic salt, seasoned salt, vinegar and olive oil. Pour over mushrooms and allow to marinate for 24 hours.

Nutrition Facts : Calories 134.9 calories, Carbohydrate 3.2 g, Fat 13.7 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 750.1 mg, Sugar 1.1 g

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