Marinated Mushroom Wrap Recipes

MARINATED MUSHROOMS

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

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.

MARINATED MUSHROOMS

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

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.

MARINATED MUSHROOM GOAT CHEESE WRAP

Steps:

• In a large bowl combine all the ingredients for the marinated mushrooms, gently tossing the mushrooms until fully coated in the mixture.
• Heat a skillet over high heat with 1 tablespoon of olive oil. Once the pan is hot, add in all of your mushroom mixture and sauté for 5-7 minutes, tossing occasionally.
• Begin assembling your wraps by laying your FlatOut wrap down, spreading half of it with about 1 oz of goat cheese, topping that with about 1/2 cup arugula, 1/4 of your marinated mushrooms, and a hand full of sun dried tomatoes. Drizzle with 1 teaspoon of balsamic reduction.
• Roll up your wrap, and slice it into bite sized pieces if you so choose. Then you can pack it for lunch or eat it right up!

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.

MARY MCCORMACK'S MARINATED MUSHROOMS

Steps:

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

MARINATED MUSHROOMS AND CHEESE

Steps:

• In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain. , In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.

MARINATED MUSHROOM WRAP

Steps:

• In a bowl, combine the soy sauce, 2 tablespoons lemon juice, and the oil.
• Add the mushroom strips; toss to combine; marinate 1 hour or overnight.
• Drain the mushrooms and set aside.
• Mash the avocado with the remaining 1 T lemon juice.
• To assemble wraps, place 1 tortilla on a work surface and spread with some of the mashed avocado.
• Top with a layer of spinach leaves.
• In the lower third of each tortilla, arrange strips of the soaked mushrooms and some of the bell pepper strips.
• Sprinkle with the tomato and salt and pepper to taste.
• Roll up tightly and cut in half on the diagonal.
• Repeat with the remaining ingredients and serve.