Marinated Mushrooms And Cucumbers Recipes

EASY MARINATED MUSHROOMS

Steps:

• In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.
• While you bring the lemon water to a boil, clean and wash mushrooms.
• Trim off the stems. If you have some larger mushrooms like I did, cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don't cut the smaller ones)put them in a large pot.
• When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don't want to boil them until they're super soft, just a quick boil).
• While the mushrooms are doing their quick boil, bring the marinate to a boil.
• In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it's ok if it goes over a minute or two). When it's boiled for a few minutes, remove from heat so you can deal with the mushrooms.
• Remove the garlic cloves from the olive oil marinate and reserve in a small plate.
• Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in)add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.
• When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.
• Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.
• Serve at room temperature.
• Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.

JAPANESE-STYLE MARINATED MUSHROOM SALAD

Steps:

• Make marinated mushrooms: Place soy, mirin, peanut oil, sesame oil, garlic and ginger in a glass or ceramic bowl, and stir until well-combined. Add mushrooms and turn to coat. Cover and refrigerate for 3 hours.
• Place Asian greens, cucumber, capsicum and marinated mushrooms in a large bowl. Toss to combine.
• Serve as an accompaniment to lamb, beef or chicken.

MARINATED MUSHROOMS AND CUCUMBERS

Steps:

• Pare cucumber cut lengthwise into halves and remove seeds. Cut cucumber diagonally into 1/2-inch slices. Sprinkle salt over cucumber in small bowl. Let stand at room temperature 30 minutes. Squeeze out excess moisture pat cucumber dry with paper towels. Cut mushrooms into halves toss with vegetable oil. Mix vinegar, sugar, soy sauce, chili paste and sesame oil toss with cucumber and mushrooms. Cover and refrigerate 1 hour, stirring 1 or 2 times. Drain just before serving. Garnish with chopped green onion if desired.4 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.

CHILLED CUCUMBER AND WOOD EAR MUSHROOM SALAD

Steps:

• Soak mushrooms in water until hydrated, 15 to 20 minutes. Drain and place in a saucepan over medium heat; boil for 2 minutes. Drain and let cool.
• Combine lime juice, soy sauce, sesame oil, ginger, sugar, and chile pepper in a bowl. Toss in cucumber, mushrooms, and sesame seeds. Chill for at least 1 hour before serving.